#3546 - Italian Salami Casserole

(by Shirley McNevich)

2 cups uncooked penne pasta OR ziti pasta
1 onion (chopped)
1 garlic clove (minced)
3 TBSP olive oil
1 - 14oz. can Italian style diced tomatoes
2 TBSP Hunt's tomato paste
salt and pepper (to your taste)
1 green bell pepper (chopped)
1/3 to 1/2lb. deli salami (cubed)
1 - 4oz. can sliced black olives (drained)
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese

Cook/drain penne pasta according to box directions but do NOT drain. In a skillet over medium heat add olive oil, chopped onions and minced garlic--cook/stir until tender. Add diced tomatoes, tomato paste, green bell peppers, cubed salami, drained olives, salt and pepper--cook/stir until hot. Remove from heat--add drained pasta--stir to mix. Spread 1/2 of the pasta mixture into a greased 2qt. casserole dish. Sprinkle 1/2 of the Swiss cheese and 1/2 of the cheddar cheese over the top. Spread remaining pasta mixture over the cheese. Spread remaining Swiss cheese and cheddar cheese over the top. Bake at 350 degrees for 20-25 minutes or until bubbling hot. Let it rest a few minutes before serving.