12 oz Tuna in water; drained and
-flaked
1/2 ts Olive oil
1/2 c  Onions; chopped
1/2 c  Bell peppers; chopped
1    Clove garlic; minced
14 1/2 oz Crushed tomatoes
8 oz No-salt-added tomato sauce
2 tb Parsley
1 ts Salt
1/2 ts Granulated sugar
1/2 ts Basil
1/2 ts Oregano
1/2 ts Lemon juice
1/2 c  Elbow macaroni; cooked
1/4 c  Fat-free parmesan cheese

In a skillet, heat oil over medium flame.

Add onions, bell peppers, and garlic.

Cook until all is tender.

Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice.

Cover and simmer 30 minutes.

Stir in tuna and cooked elbow macaroni. Heat over low flame, 5 minutes.

Sprinkle with Parmesan cheese and serve.