Italian Pasta And Bean Casserole

• 1 pound sweet or hot Italian sausage, 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

1. 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.
2. 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 375u0b0 for 30 minutes.

sweet, ground beef, onion, garlic, oregano, thyme, italian plum tomatoes, tomato paste, salt, pepper, kidney beans, mostaccioli, parmesan cheese, parsley, mozzarella cheese

Taken from www.tasteofhome.com/recipes/italian-pasta-and-bean-casserole/ (may not work)