Sausage With Beans and Macaroni |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Quite a tasty bean dish, you can use baby shells in place of the macaroni. This dish tastes even better the next day, so you might want to consider making it a day ahead. You can use 1 cup fresh basil in place of dry. Ingredients:
3 -4 tablespoons olive oil |
1 large onion, chopped |
2 -3 tablespoons fresh minced garlic |
1 jalapeno pepper, seeded and finely chopped (optional) |
1/2 teaspoon dried basil |
1 -2 teaspoon dried oregano |
1 lb lean ground beef |
4 large hot italian sausages, casings removed |
2 (14 ounce) cans diced tomatoes (undrained) |
2 (14 ounce) cans chicken broth |
1 (15 ounce) can white kidney beans, drained |
1 teaspoon crushed red pepper flakes (or to taste) |
1/2 cup macaroni noodles, uncooked |
1 (6 ounce) package baby spinach leaves |
1/3-1/2 cup grated parmesan cheese |
salt and pepper |
Directions:
1. Heat oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.
2. Add in onion, garlic, dryed basil, oregano and jalapeno pepper (if using) saute for about 5-6 minutes.
3. Add in the ground beef and Italian sausage meat; cook (breaking up with a fork) for about 5-6 minutes.
4. Add in red pepper flakes to taste.
5. Add in tomatoes with juice, broth, beans; mix to combine and simmer for 35 minutes.
6. Add in uncooked macaroni pasta and cook until firm-tender (about 15 minutes).
7. Add in baby spinach, and cook until just wilted, stirring occasionally (about 5 minutes).
8. Add in 1/3 - 1/2 cup Parmesan cheese, stir until combined.
9. Season with salt and pepper.
10. Ladle into bowls.
11. Sprinkle with more Parmesan cheese.
12. Top with more grated Parmesan cheese.
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