1/2-1 lb Lean ground beef
2 tbsp. Approx. Soya sauce
1/2 cup grated cheddar cheese
1 Onion, chopped
1 Green pepper, chopped
1 cup Long grain rice
1 can (28 oz.) of tomatoes
Dash of Tabasco sauce
1/2 tsp. Salt
1/2 tsp. Curry powder

1. Prick skins of sausages with a fork. In a Dutch oven or large saucepan, heat I tbsp. (1 5ml) of the oil over medium-high heat: cook sausages for 5 minutes or until browned on all sides. (Sausages will not be cooked through.) Remove from pan, cut into slices and reserve.
2. Add remaining oil to pan. Add peppers, onion, garlic, basil, oregano, salt and red pepper flakes; cook, stirring often for 7 minutes or until softened.
3. Return sausage slices to pan along with canned tomatoes with juice and sun-dried tomatoes, if using. Bring to a boil; reduce heat to medium-low:
cover and simmer, stirring occasionally, for 20
minutes. Stir in parsley. Adjust seasoning with
salt, if necessary.
4. Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm. Drain well. Place half of the cooked pasta in prepared baking dish. Pour half of the sauce over. Layer again with remaining pasta and top with remaining sauce.
5. In a bowl combine Fontina and Romano cheese; sprinkle over top of casserole. Bake, uncovered, in preheated oven for 30 to 35 minutes or until cheese is melted and lightly colored.

2 tbsp (12 ml) Olive oil
12 oz. (375 g) Hot or mild Italian
sausage
3 Sweet peppers (assorted colors)
1 Large onion, halved lengthwise and thinly slice
2 Garlic cloves, finely chopped
1 tsp. (5 ml) Dried basil
1 tsp. (5 ml) Dried oregano
1/2 tsp. (2 ml) Salt
1/2 tsp. (2 ml) Red pepper flakes, or to taste
1 Can (28oz. or 796 ml) plum
tomatoes, juice reserved, chopped
1/4 cup (50 ml) Chopped sun-dried
tomatoes
1/4 cup (50 ml) Chopped fresh parsley
12 oz. (375 ml) Penne or other small tube-shaped pasta
1 1/2 cups (375 ml) Grated Fontina or mozzarella cheese
1/3 cup (75 ml) Freshly grated
Romano or Parmesan cheese