8 oz. uncooked dried pasta shells

12 oz. (4 links) fully cooked sausages (I use the Al fresco roasted pepper and Asiago sausages), sliced thinly

1 (28 oz.) can diced tomatoes with the juice

2 cups shredded mozzarella, divided

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper

2 cups whole milk*

heavy duty aluminum foil

1/2 cup shredded Parmesan cheese

Preheat oven to 400°F. Grease a 2 aqnd 1/2 to 3 quart shallow casserole dish with olive oil. To the casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup of of the mozzarella cheese, garlic powder, salt and black pepper. Stir. Pour the milk over top and make sure that all of the pasta is submerged. Cover with two layers of aluminum foil and make sure it is very well sealed. Put it in the oven until the pasta is tender, 50-60 minutes. Remove from oven and sprinkle with remaining mozzarella and the Parmesan. Return to oven uncovered just until cheese has melted, 5 minutes. Let the pasta bake rest for 15 minutes uncovered before serving. This is important as the sauce really thickens up in this time.