Ingredients
1
pound hot or sweet Italian sausage, casings removed
1
tsp dried oregano, crumbled
1/2
tsp dried thyme, crumbled
1
28-ounce can Italian plum tomatoes, drained, chopped
1
15-ounce can kidney beans, rinsed, drained
1
pound mostaccioli pasta, freshly cooked
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.
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