1 pound hot or sweet Italian sausage, casings removed
1 pound ground beef
1 large onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1 28–ounce can Italian plum tomatoes, drained, chopped
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 15–ounce can kidney beans, rinsed, drained
Salt and pepper
1 pound mostaccioli pasta, freshly cooked
1/2 cup grated parmesan
1/4 cup chopped fresh Italian parsley
12 ounces Fontina or provolone, grated
Instructions
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 9×13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
