 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. Ingredients:
1 pound hot or sweet italian sausage, casings removed |
1 pound ground beef |
1 large onion, chopped |
4 garlic cloves, 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 pound mostaccioli pasta, freshly cooked |
1/2 cup grated parmesan |
1/4 cup chopped fresh italian parsley |
12 ounces fontina or provolone, 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. 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.
|
|