Rigatoni al Forno

3 cups macaroni
4 large tomatoes
1 clove garlic
1 tsp. each oregano and basil
1 tbsp. brewer’s yeast
1 tbsp. sour cream
2 cups Gruyere cheese, grated

Cook macaroni until tender. While macaroni is cooking, boil tomatoes until skins can be easily removed. In a bowl, crush skinned tomatoes, add minced garlic and other ingredients except the cheese. Pour into a casserole dish and add macaroni, mixing until the macaroni is covered by the tomato sauce. Sprinkle the cheese over the dish and bake at 350°F (176°C) for about 15 minutes until cheese has melted and formed a golden crust. Four servings

Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona