1 lb. shell macaroni
1 lb. sausage meat
1 lb. Ricotta cheese
2 cans (32 oz.) ground peeled tomatoes
1 sm. onion, chopped
1 sm. pepper, chopped
2 cloves garlic, chopped
1 tbsp. olive oil
2 tsp. parsley
1 tsp. basil
1 tsp. oregano
2 c. pkg. shredded Mozzarella cheese

Saute sausage meat and set aside (drain fat). Cook macaroni according to package directions.

In a large saucepan, heat the oil, saute the garlic, onion and pepper. Add the tomatoes and seasonings; simmer for approximately 1 hour and cool.

Mix the macaroni, sausage, Ricotta cheese and 3/4 of the Mozzarella cheese. Add the tomato sauce. Place in a large casserole dish, top with remaining Mozzarella. This can be made several days ahead and also freezes well. Reheat in a 375 degree oven for 1 hour.