Sauté garlic in pan coated with olive oil. Add Italian peeled tomatoes (break big tomato chunks apart with wooden spoon) and simmer for 30 minutes. Stir in olives and tomato sauce. Simmer about 1–1 1/2 hours or until sauce thickens.
Cook small shells according to directions on package and drain. On a serving platter or bowl, layer sauce, shells, and mozzarella cheese. Top with remaining sauce and sprinkle with bacon and Parmesan cheese. Top with parsley.
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