1 lb. linguine
1 lb. Italian sausage (1/2 hot and 1/2 sweet)
1 tbsp. olive oil
1 green pepper, chopped
1 (3.5 oz.) can sliced olives
1/2 tsp. salt
3 eggs, slightly beaten
1/4 c. grated Romano cheese
1 c. shredded Mozzarella cheese
1 tbsp. Parmesan cheese
2 tbsp. butter
1 med. onion, chopped
3 tsp. oregano
1/4 c. parsley
1/2 tsp. pepper
1 (15 oz.) container Ricotta cheese
3 tomatoes, thinly sliced
1 c. Swiss cheese
Cream Sauce (optional)

Cook linguine in salted boiling water; drain. Toss with butter in large bowl. Cover. Remove sausage skins; discard. Cut sausage in small pieces and brown in oil in large skillet, about 10 minutes. Pour off fat. Add onion, green pepper, and 1 teaspoon oregano. Saute 5 minutes. Combine sausage mixture, olives, parsley, salt, and pepper with linguine; toss gently. Whisk together eggs, Ricotta, remaining 2 teaspoons oregano, and Romano cheese until light and fluffy. Stir in linguine mixture.

Press 1/2 linguine mixture into bottom of pan. Arrange 1/2 tomato slices over linguine. Sprinkle 1/2 Mozzarella and 1/2 Swiss cheeses. Repeat layer. Sprinkle top with Parmesan cheese. Cover pan with foil (can be refrigerated at this point up to 2 days). Bake in preheated oven (375 degrees) for 50 minutes. Let stand 10 minutes. Slice in wedges. Serve with Cream Sauce.

CREAM SAUCE:

1/4 c. butter
1 c. milk
Pinch of nutmeg
1/8 tsp. white pepper
1/4 c. flour
1 c. heavy cream
1 tsp. salt
1/2 c. Parmesan cheese