1/2 lb. bulk pork sausage
1/4 c. chopped green pepper
2 tbsp. chopped onion
1/2 c. elbow macaroni, cooked and drained
1 (8 oz.) can tomato sauce
4 tbsp. grated Parmesan cheese, divided
2 tbsp. water
1/4 tsp. dried oregano

In a skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the macaroni, tomato sauce, half the Parmesan cheese, water, oregano and pepper. Transfer to a lightly greased 1-quart baking dish; sprinkle with remaining cheese. Cover and bake at 350°F for 25 to 30 minutes or until liquid is absorbed and casserole is heated through.