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