Ingredients
Units
Scale
- 1 lb. Italian mild sausage (ground)
- 1 lb. lean ground beef
- 1 large onion, chopped
- 6 large garlic cloves, chopped/minced
- 1 tsp. oregano
- 1 tsp. thyme
- 3 Tbsp. basil (use fresh if possible)
- 1 28–oz. can chopped plum tomatoes
- 3 Tbsp. tomato paste
- 1/4 tsp. cayenne pepper
- 1 15–oz. can kidney beans, rinsed & drained
- 1 lb. 5 minute cooked penne pasta
- 1/2 cup grated Parmigiano-Regiano Parmesan cheese
- 1/4 cup chopped Italian parsley
- 1 1/2 lb. grated Fontina cheese
Instructions
- Preheat oven to 400 degrees.
- Sauté onions and garlic in a large heavy pan until softened (do not burn the garlic).
- Add the Italian sausage and ground beef.
- Brown the meats until browned and crumbling with a spatula.
- Add the oregano, thyme, and basil.
- Add the tomatoes, tomato paste, and cayenne pepper.
- Simmer for 5 minutes.
- Add the beans.
- Season with salt and pepper.
- Add the pasta, Parmesan, and parsley.
- Blend in half of the shredded Fontina cheese.
- Toss all to combine well.
- Pour into a Pam-sprayed, large casserole dish.
- Sprinkle the last half of the Fontina cheese on top to form a good layer with some pasta peeping out too.
- Cover with foil until the last 10 minutes to get the cheese a golden brown color.
- Bake for 30 minutes.
