Instructions: Saute bell peppers, onions, and ground chuck for fifteen minutes. Do not drain. Add garlic and whole tomatoes, using scissors to cut up tomatoes after adding. Add Rotel tomatoes and chilies, tomato paste, tomato sauce, undrained corn, chili powder, salt, pepper, and the red pepper to taste. Simmer additional fifteen minutes, stirring occasionally. Boil noodles until tender to taste, about five minutes for me. Drain well and combine with tomato-meat mixture. Add sliced olives and chopped parsley. Transfer to baking dish and cover with Parmesan cheese. Bake uncovered in preheated, 350-degree oven for 1 hour. Stir to bottom and serve.

TIP: After covering with
Parmesan cheese, you can either cook at once, refrigerate to cook later, or freeze for future cooking. Serve a green salad and garlic bread as accompaniments. 12-15 servings

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