Pasta Fazool Casserole

Course : Sausages
Serves: 8
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1 pound hot or sweet italian sausage -- casings removed
1 pound ground beef
1 large onion -- chopped
4 cloves garlic
1 teaspoon dried oregano -- crumbled
1/2 teaspoon dried thyme -- crumbled
28 ounces canned italian plum tomatoes -- drained and chopped
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
15 ounces kidney beans rinsed and drained
1 teaspoon salt and pepper
1 pound mostaccioli pasta -- freshly cooked
1/2 cup grated parmesan
1/4 cup fresh italian parsley -- chopped
12 ounces fontina -- grated

Preparation / Directions:

Preheat oven to 400øF. Saut‚ 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 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes. Notes: Pasta Fazool is slang for the classic Italian pasta e fagioli (pasta and beans). This recipe includes Italian sausage and beef along with kidney beans and pasta. It's all topped with Fontin


Nutritional Information:

188 Calories (kcal); 15g Total Fat; (72% calories from fat); 10g Protein; 3g Carbohydrate; 48mg Cholesterol; 73mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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