Pasta Fazool Casserole
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- salt and pepper
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1/4 teaspoon cayenne pepper
- 1/2 cup grated parmesan
- 1/4 cup chopped fresh italian parsley
- 1 large onion, chopped
- 1/2 teaspoon dried thyme, crumbled
- 4 garlic cloves, chopped
- 1 teaspoon dried oregano, crumbled
- 1 pound hot or sweet italian sausage, casings removed
- 1 28-ounce can italian plum tomatoes, drained, chopped
- 1 15-ounce can kidney beans, rinsed, drained
- 1 pound mostaccioli pasta, freshly cooked
- 12 ounces fontina or provolone, grated
- Carbohydrate 60 g(20%)
- Cholesterol 111 mg(37%)
- Fat 33 g(50%)
- Fiber 6 g(25%)
- Protein 44 g(88%)
- Saturated Fat 16 g(79%)
- Sodium 998 mg(42%)
- Calories 712
Preparation 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.
Preparation 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.
