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Italian Pasta and Bean Casserole

 Italian Pasta and Bean Casserole
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
8-10 ServingsPrep: 15 min. Bake: 30 min.


  • 1 pound sweet or hot Johnsonville® Mild Italian Sausage Links, 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


  • 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

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Italian Pasta and Bean Casserole (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.