Jennifer'S Pasta Fazool Casserole

• 1 pound hot sausage casings removed
• 1 lb Ground Beef
• 1 large onion chopped
• 4 garlic cloves chopped
• 1 teaspoon dried oregano, crumbled
• 1 28oz can Italian plum tomatoes, drained, chopped
• 2 tablespoons tomato paster
• 1/4 teaspoon cayenne pepper
• 1 15 oz can kidney beans, rinsed, drained
• Salt and Pepper
• 1 lb motaccioli pasta freshly cooked
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh Italian parsley
• 12 oz Fontina or aged provolone, grated

1. Preheat oven to 400 degrees F. Saute first 6 ingredients in heavy 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 peppers. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9 x 13 inch baking dish. Sprinkle with chesse. Bake until cheese melts, about 30 minutes. A little crust on top makes it tast great!

ground beef, onion, garlic, oregano, italian plum tomatoes, tomato paster, cayenne pepper, kidney beans, salt, pasta freshly, parmesan, fresh italian parsley, aged provolone

Taken from www.epicurious.com/recipes/member/views/jennifers-pasta-fazool-casserole-50029388 (may not work)