Italian Pasta and Bean Casserole Recipe

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Italian Pasta and Bean Casserole Recipe

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5 1
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 pound sweet or hot Italian sausage, 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.
Originally published as Italian Pasta and Bean Casserole in Reminisce November/December 1991, p39

Nutritional Facts

1 cup: 579 calories, 26g fat (13g saturated fat), 96mg cholesterol, 1417mg sodium, 50g carbohydrate (9g sugars, 5g fiber), 36g protein.

  • 1 pound sweet or hot Italian sausage, 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
  1. 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.
  2. 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.
Originally published as Italian Pasta and Bean Casserole in Reminisce November/December 1991, p39

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