Yield: 1 servings
|1 pounds||Italian sausage, casing|
|1 pounds||Ground beef|
|1 large||Onion, chopped|
|4||Garlic cloves, minced|
|1½ teaspoon||Italian seasoning|
|1||(28 oz.) can Italian plum|
|Tomatoes, drained & chopped|
|2 tablespoons||Tomato paste|
|¼ teaspoon||Crushed red pepper flakes|
|1||(15 oz.) can kidney beans,|
|Drained & rinsed|
|1 pounds||Tube pasta (ie: penne, or|
|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