Mediterranean Macaroni & Cheese

• 1 lb Italian sausage cut in 1/2-inch pieces
• 4 tomatoes large, quartered and sliced crosswise
• 1 green bell pepper large, quartered and sliced
• 2 Tblsp parsley minced
• 1 Tblsp tomato paste
• 8 oz wagon wheel pasta (rotelle) or elbow macaroni, cooked and drained
• 1/2 c olives or sliced pimiento-stuffed green, pitted
• 3/4 c parmesan cheese grated
• 1 Tblsp butter, cut in pieces

Directions:

Preheat oven to 350F.

Grease a 2-1/2 quart casserole.

In a large skillet over medium heat, saute sausage 10 to 12 mins until browned; drain off fat. Increase heat to medium-high. Add tomatoes, green pepper, parsley, and tomato paste. Cook and stir 8 to 10 mins 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 mins or until browned and bubbly.