Italian Pasta and Bean Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love to cook for my family and making this recipe is very simple and tasty. It make a large amount for a large family.George Morants, Cromwell, Connecticut Ingredients:
1 pound sweet or hot johnsonville® mild italian sausage links, casings removed |
1 pound lean ground beef (90% lean) |
1 large onion, chopped |
4 garlic cloves, chopped |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 can (28 ounces) italian plum tomatoes, drained and chopped |
2 tablespoons tomato paste |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1 can (15-1/2 ounces) kidney beans, rinsed and drained |
1 pound mostaccioli, rigatoni or macaroni, cooked and drained |
1/2 cup grated parmesan cheese |
1/4 cup chopped fresh parsley |
1 pound shredded fontina or mozzarella cheese |
Directions:
1. In a large skillet, saute first six ingredients, crumbling with a fork, until the meat is browned and done. Drain. Add tomatoes, tomato paste, salt, pepper and kidney beans; heat through.
2. Add pasta, Parmesan cheese and parsley; toss well. Spoon into a greased shallow 4-qt. baking dish; sprinkle with Fontina or mozzarella cheese. Bake, uncovered, at 375° for 30 minutes. Yield: 8-10 servings.
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