Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Italian sausage, casing |
| \N \N | Removed |
| 1 pounds | Ground beef |
| 1 large | Onion, chopped |
| 4 \N | Garlic cloves, minced |
| 1½ teaspoon | Italian seasoning |
| 1 \N | (28 oz.) can Italian plum |
| \N \N | Tomatoes, drained & chopped |
| 2 tablespoons | Tomato paste |
| ¼ teaspoon | Crushed red pepper flakes |
| 1 \N | (15 oz.) can kidney beans, |
| \N \N | Drained & rinsed |
| 1 pounds | Tube pasta (ie: penne, or |
| \N \N | Mostaccioli), cooked |
| \N \N | Accordingly |
| ½ cup | Parmesan cheese, grated |
| ¼ cup | Italian parsley, chopped |
| 14 ounces | Fontina cheese |
In heavy large saucepan, over medium-high heat, cook sausage and beef until brown. Crumble with fork. Drain excess fat. Add tomatoes, paste and red pepper; simmer. Add kidney beans, season with salt and pepper, heat through. Add cooked pasta, Parmesan and parsley.
Combine and transfer to 13 x 9 inch baking dish. Top with cheese.
Bake at 350 degrees until cheese melts.
Submitted By BARRY WEINSTEIN On 04-24-95