8 oz. mostaccioli, rigatoni or rotelle
1 1/2 lb. bulk pork sausage
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1/2 c. water
1/4 tsp. dried oregano, crushed
1/8 tsp. pepper
6 oz. shredded process American cheese

Cook pasta according to package directions. Drain off water. In a 12 inch skillet, cook sausage, onion, green pepper, and garlic until meat is brown and onion is tender. Drain fat. Stir the undrained tomatoes, tomato paste, water, oregano, and pepper into the skillet mixture. Stir in the cooked pasta. In a 3 quart casserole, spoon half of the mostaccioli mixture. Top with half of the cheese. Top with remaining mostaccioli mixture. Bake the mixture in a 350 degree oven for 35 minutes. Top with remaining cheese. Bake 5 minutes more or until cheese melts. Makes 8 servings.