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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 or penne rigate pasta, freshly cooked
•1/2 cup grated parmesan
•1/4 cup chopped fresh Italian parsley
•12 ounces Fontina or provolone, grated

PREPARATION:
•Preheat oven to 400°F. Sautι 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.

8 servings

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