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Italian Pasta and Bean Casserole Recipe

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I love to cook for my family and making this recipe is very simple and tasty. It make a large amount for a large family.—George Morants, Cromwell, Connecticut

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Italian Pasta and Bean Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8-10 Servings

15 30 45

Ingredients

1 pound sweet or Johnsonville® Hot Italian Sausage link, casings removed
1 pound lean ground beef (90% lean)
1 large onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 can (28 ounces) Italian plum tomatoes, drained and chopped
2 tablespoons tomato paste
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 pound mostaccioli, rigatoni or macaroni, cooked and drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 pound shredded Fontina or mozzarella cheese

Directions

In a large skillet, saute first six ingredients, crumbling with a fork, until the meat is browned and done. Drain. Add tomatoes, tomato paste, salt, pepper and kidney beans; heat through.
Add pasta, Parmesan cheese and parsley; toss well. Spoon into a greased shallow 4-qt. baking dish; sprinkle with Fontina or mozzarella cheese. Bake, uncovered, at 375° for 30 minutes. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 579 calories, 26 g fat (13 g saturated fat), 96 mg cholesterol, 1,417 mg sodium, 50 g carbohydrate, 5 g fiber, 36 g protein.

Originally published as Italian Pasta and Bean Casserole in Reminisce November/December 1991, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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