Italian Pasta and Bean Casserole

Name: Italian Pasta and Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8-10 servings.
Ingredients: 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

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

Ingredients

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

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.