Ingredients Jump to Instructions ↓

  1. 1 pound hot or sweet Italian sausage, casings removed

  2. 1 pound ground beef

  3. 1 large onion, chopped

  4. 4 garlic cloves, chopped

  5. 1 teaspoon dried oregano, crumbled

  6. 1/2 teaspoon dried thyme, crumbled

  7. 1 28-ounce can Italian plum tomatoes, drained, chopped

  8. 2 tablespoons tomato paste

  9. 1/4 teaspoon cayenne pepper

  10. 1 15-ounce can kidney beans, rinsed, drained

  11. Salt and pepper

  12. 1 pound mostaccioli pasta, freshly cooked

  13. 1/2 cup grated parmesan

  14. 1/4 cup chopped fresh Italian parsley

  15. 12 ounces Fontina or provolone, grated

Instructions Jump to Ingredients ↑

  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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