1 lb. box Mostaccioli (or ziti)
1 "Loop" of Kielbasa, sliced thin
1 med. onion, chopped
1 med. green pepper, chopped
1 med. sweet red pepper, chopped
8 oz. shredded Mozzarella cheese
Olive oil

SAUCE:

4 tbsp. butter
4 tbsp. flour
2 c. milk
8 slices American cheese
1/8 tsp. salt
Dash pepper

TOPPING:

Pepperidge Farm Herb season stuffing

Boil pasta according to box directions. Brown Kielbasa, onion and peppers in a little olive oil until onions are translucent. Drain and set aside.

Prepare cheese sauce: Melt butter in a saucepan, add flour and cook, stirring for about a minute. Turn heat off and slowly add milk, stirring with a wire whisk. Turn heat back on medium and stir constantly until sauce begins to thicken. Add salt, pepper and American cheese. Stir until cheese melts.

Assemble casserole: In a buttered lasagna pan spread a layer of pasta (1/2 of the pasta); then spread 1/2 of the meat/onion/pepper mixture; then 1/2 of the Mozzarella cheese. Repeat these layers. Slowly pour cheese sauce over entire casserole, being careful to distribute evenly.

Over the top sprinkle stuffing until entire surface is covered by a thin layer of crumbs. Bake uncovered at 375 degrees for 45-50 minutes, until bubbly throughout.