Pasta fazool casserole

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.

Similar recipes