1 lb. Italian sausage
1 green pepper, chopped
1 onion, chopped
1 can (1 lb. 14 oz.) Italian plum tomatoes, undrained and chopped
2 c. water
1 can (6 oz.) tomato paste
Salt and pepper
1 lb. elbow macaroni
1 lb. Mozzarella cheese, shredded
1/2 c. Parmesan cheese

Remove sausage meat from casings and crumble. Fry sausage. Add green pepper and onion and saute for 5 minutes. Do not drain. Stir in plum tomatoes, water and tomato paste. Simmer, stirring occasionally for 10 minutes. Season to taste with salt and pepper. Remove from heat. Cook elbow macaroni according to package directions. Drain. Layer elbow macaroni and Mozzarella cheese in a 9 x 13-inch pan, ending with macaroni. Pour sauce over macaroni. Sprinkle with Parmesan cheese. Cook at 400 degrees for 25 to 30 minutes. Serves 6.