8 oz. dry sm. pasta shells, uncooked
2 tbsp. butter
2 tbsp. flour
2 c. milk
2 c. tomatoes, chopped
1 c. cubed feta cheese
1/4 lb. cooked, sm. shrimp
3/4 c. chopped green bell peppers
3/4 c. drained black, pitted olives, sliced
1 tbsp. chopped parsley
1 1/2 tsp. minced garlic
1 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
Almond crumb topping

Cook pasta according to package directions. Melt butter in saucepan; whisk in flour. Cook until mixture is bubbly. Whisk in milk. Cook over medium low heat for 20 minutes, whisking often.

Toss together drained shells, sauce and remaining ingredients except topping. Spoon mixture into 2 1/2 quart baking dish. Cover and bake at 350 degrees for 20 minutes. Remove cover, sprinkle with almond crunch topping and bake for another 10-15 minutes or until topping is golden brown. Serves 4-6.

ALMOND CRUNCH TOPPING:

1/2 c. sliced almonds, toasted
1/4 c. fresh bread crumbs
1/4 c. grated Parmesan cheese
2 tbsp. melted butter

Toss together almonds, bread crumbs and cheese. Mix in butter and spoon on casserole.