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Serves: 6
Total Calories: 2,771.833

1 pound Italian sausage cut in 1/2 -inch pieces
4 tomatoes large, quartered and sliced crosswise
1 green bell pepper large, quartered and sliced
2 tablespoons parsley minced
1 tablespoon tomato paste
8 ounces wagon wheel pasta (rotelle) or elbow macaroni, cooked and drained
1/2 cup olives or sliced pimiento-stuffed green, pitted
3/4 cup Parmesan cheese grated
1 tablespoon butter or margarine, cut in pieces

Preheat oven to 350°. Grease a 2 1/2 -quart casserole.

In a large skillet over medium heat, sauté sausage 10 to 12 minutes until browned drain off fat. Increase heat to medium-high.

Add tomatoes, green pepper, parsley, and tomato paste. Cook and stir 8 to 10 minutes until green pepper is crisp-tender and juices are thickened.

Stir in macaroni and olives. Place half of the mixture in casserole. Sprinkle with half of the cheese. Repeat with remaining macaroni mixture and cheese. Dot with butter.

Bake 30 minutes or until browned and bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 2,771.833
Calories from Fat: 1,330

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