Boil water in large pot to have ready for cooking macaroni.

Grease 1½-quart casserole dish or spray with non-stick cooking oil.

Assemble and measure out all ingredients.

Shred the cheddar cheese using the large hole side of a grater. Grate the Parmesan cheese on a microplane or on a fine hole grater.

Position oven rack in center of oven and preheat oven to 350°F.

In large measuring cup or bowl, mix the ingredients for the sauce - tomato soup, milk, sour cream, tomato paste, Parmesan cheese, Worcestershire sauce, and seasonings together. Set aside.

Heat olive oil in large skillet over medium heat. Add the onion and green pepper and cook for 2-3 minutes, stirring frequently. Add the minced garlic, stirring it constantly for about 15-20 seconds. Do not let garlic scorch. Crumble the sausage meat into the skillet, breaking the meat up well. Reduce heat slightly and cook the sausage meat, stirring frequently until meat is browned and no pink remains. Drain in a wire mesh sieve and discard the liquid.

While the vegetables and meat are being cooked, cook the macaroni according to package directions. Drain in sieve or colander.

Place meat mixture and macaroni in large heatproof bowl and stir in the sauce. Transfer mixture to prepared casserole dish. Sprinkle with the shredded cheddar cheese.

Bake casserole, uncovered, for approximately 12-14 minutes, just long enough to reheat the contents and melt the cheese topping. Do not overbake casserole or it will become dry.

Serve with a side salad of choice and biscuits, rolls, or bread.