Title: Pasta Fazool Casserole
Categories: March 1990
Yield: 1 servings

1 lb Hot or sweet Italian
-sausage; casings removed
1 lb Ground beef
1 lg Onion; chopped
4 Garlic cloves; chopped
1 ts Dried oregano; crumbled
1/2 ts Dried thyme; crumbled
1 28 ounce can Italian plum
-tomatoes; drained, chopped
2 tb Tomato paste
1/4 ts Cayenne pepper
1 15 ounce can kidney beans;
-rinsed, drained
Salt and pepper
1 lb Mostaccioli pasta; freshly
-cooked
1/2 c Grated parmesan
1/4 c Chopped fresh Italian
-parsley
12 oz 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.