Sausage, Beef & Beans Casserole
Cooking Instructions:
- 3/4 pound hot or sweet Italian bulk sausage
- 3/4 pound ground beef
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1- 1/2 teaspoons dried oregano, or Italian seasoning blend
- 3/4 teaspoon dried thyme
- 1/8 – 1/4 teaspoon cayenne pepper
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 15-ounce can kidney beans, rinsed & drained
- 12-ounce box of Lundberg Elbow Brown Rice Pasta, cooked for 7 minutes (al dente)
- 1/3 cup grated Parmesan
- 1/4 fresh Italian parsley, chopped
- 8-ounces Fontina or provolone, grated
Preheat oven to 400°F.
Sauté first 7 ingredients in large saucepan over medium-high heat until meat is cooked through and no longer pink, breaking up sausage and beef. Blend tomatoes and tomato paste together and add to meat mixture, simmering 5 minutes. Add kidney beans and season with salt and pepper. Add elbow pasta, Parmesan, and parsley, stirring to combine. Fill a 9X13-inch baking dish treated with no-stick spray. Sprinkle with grated Fontina. Bake 15 to 20 minutes, until cheese melts and casserole is heated through. Serves 6.