Recipe - Pasta Fazool Casserole

1 pound Hot or sweet Italian
sausage; casings removed
1 pound Ground beef
1 lg Onion; chopped
4 Garlic cloves; chopped
1 teaspoon Dried oregano; crumbled
One half teaspoon Dried thyme; crumbled
1 28 ounce can Italian plum
tomatoes; drained, chopped
2 tablespoon Tomato paste
One fourth teaspoon Cayenne pepper
1 15 ounce can kidney beans;
rinsed, drained
Salt and pepper
1 pound Mostaccioli pasta; freshly
cooked
One half cup Grated parmesan
One fourth cup Chopped fresh Italian
parsley
12 ounce Fontina or provolone; grated

Preheat oven to 400F. Saute first 6 ingredients in heavy large saucepan
over mediumhigh 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 9x13inch 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.