Ingredients:
1 lb hot Italian sausage or 1 lb sweet Italian sausage links, casings removed
1 lb ground beef
1 large onions, chopped
4 cloves garlic, chopped
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1 (28 ounce) cans Italian plum tomatoes, drained,chopped
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 (15 ounce) cans 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:
Preheat oven to 400 F 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 9×13-inch baking dish.
Sprinkle with cheese.
Bake until cheese melts, about 30 minutes.
Servings: 8
Time preparation: 25 min.
Time total: 55 min.