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 Fontina.
Recipe information
Yield
Serves 8
Ingredients
1
pound hot or sweet Italian sausage, casings removed
1
pound ground beef
1
large onion, chopped
4
garlic cloves, chopped
1
teaspoon dried oregano, crumbled
1
/2 teaspoon dried thyme, crumbled
1
28-ounce can Italian plum tomatoes, drained, chopped
2
tablespoons tomato paste
1
/4 teaspoon cayenne pepper
1
15-ounce can kidney beans, rinsed, drained
Salt and pepper
1
pound mostaccioli pasta, freshly cooked
1
/2 cup grated parmesan
1
/4 cup chopped fresh Italian parsley
12
ounces Fontina or provolone, grated
Need to make a substitution?
Preparation
Preheat oven to 400°F. Sauté 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.