Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Hot or sweet Italian sausage; casings removed |
| 1 pounds | Ground beef |
| 1 large | Onion; chopped |
| 4 \N | Garlic cloves; chopped |
| 1 teaspoon | Dried oregano; crumbled |
| ½ teaspoon | Dried thyme; crumbled |
| 1 \N | 28 ounce can Italian plum tomatoes; drained, chopped |
| 2 tablespoons | Tomato paste |
| ¼ teaspoon | Cayenne pepper |
| 1 \N | 15 ounce can kidney beans; rinsed, drained |
| \N \N | Salt and pepper |
| 1 pounds | Mostaccioli pasta; freshly cooked |
| ½ cup | Grated parmesan |
| ¼ cup | Chopped fresh Italian parsley |
| 12 ounces | Fontina or provolone; grated |
Preheat oven to 400F. Saute first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
Serves 8.
Bon Appetit March 1990
Converted by MC_Buster.
NOTES : Pasta Fazool is slang for the classic Italian pasta e fagioli (pasta and beans). This recipe includes Italian sausage and beef along with kidney beans and pasta. It's all topped with Fontina.
Converted by MM_Buster v2.0l.