Serves: 6
Total Calories: 269

1 pound sweet 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, saute sausage for 10 to 12 minutes or until browned drain well to remove excess fat. Increase heat to medium-high.

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

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

Bake, uncovered, for 30 minutes or until browned and bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 269
Calories from Fat: 68

More Recipes from the Gold Star Collection Cookbook:
Asparagus-Onion Quiche
Baked Sausage And Eggs
Baked Sole
British Brunch Bake
Cubed Steak Parmigiana
Eggs Ole
Fruited Lamb Roast
Glazed Meat Loaf
Ham Loaf
Layered Flounder Hollandaise
Mediterranean Macaroni and Cheese
Monterey Jack Cheese Enchiladas
New Orleans Shrimp Creole
New York Spaghetti Pie
Orange Pork Chops
Party Chicken
Peppered Steak
Pizza Rounds
Pork Bombay
Pork Roast Royale
Salmon Cakes
Savory Turkey Scallop
Spanish Macaroni And Cheese
Springtime Vegetable Pasta
Stewed Chicken And Dumplings
Stir-Fried Pork And Green Onions
Turkey Mornay
Veal Marsala