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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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We had this weekly when I was growing up and it remains a family favorite. Ingredients:
1 lb hot italian sausage or 1 lb sweet italian sausage link, casings removed |
1 lb ground beef |
1 large onion, chopped |
4 cloves garlic, chopped |
1 teaspoon dried oregano, crumbled |
1/2 teaspoon dried thyme, crumbled |
1 (28 ounce) can italian plum tomatoes, drained,chopped |
2 tablespoons tomato paste |
1/4 teaspoon cayenne pepper |
1 (15 ounce) can kidney beans, rinsed,drained |
salt and pepper |
1 lb mostaccioli pasta, freshly cooked |
1/2 cup grated parmesan cheese |
1/4 cup chopped fresh italian parsley |
12 ounces fontina or 12 ounces provolone cheese, grated |
Directions:
1. Preheat oven to 400°F Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes.
2. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon.
3. Add kidney beans and heat through.
4. Season with salt and pepper.
5. Add mostaccioli, Parmesan and parsley and toss to combine.
6. Transfer to 9x13-inch baking dish.
7. Sprinkle with cheese.
8. Bake until cheese melts, about 30 minutes.
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