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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pasta Fazool Casserole Recipe

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This recipe for Pasta Fazool Casserole is from HAVENWOOD FARMS FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb hot Italian sausage, casings removed
1 lb ground beef
1 large onion, chopped
4 garlic cloves, chopped
1½ tsp dried Italian Seasonings, crumbled
1 (28-oz) Can Italian Plum tomatoes, chopped
2 tbs tomato paste (1/2 small can)
¼ tsp cayenne pepper
1 (15-oz) can kidney beans, drained & rinsed
Salt and Pepper
1 lb mostaccioli pasta, freshly cooked (cook 2 minutes less than box recommends)
½ cup grated parmesan
¼ cup chopped fresh Italian flat leaf parsley
12 oz sliced or grated fontina or provolone cheese
Directions:
Directions:
1. Preheat oven to 400˚F.

2. Sauté first 5 ingredients in large cooking pot over medium-high heat until sausage and beef are brown, crumbling with a fork, about 5-6 minutes.

3. Add tomatoes, tomato paste and cayenne, breaking up tomatoes with back of spoon and simmer 5 minutes,. Add kidney beans and heat through. Season with salt and pepper. Add pasta, Parmesan and parsley and toss to combine.

4. Transfer to 9-inchx13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes. YUMMMM
Number Of Servings:
Number Of Servings:
8 Servings
Personal Notes:
Personal Notes:
This makes a big casserole, so it can easily be divided into two 9x9-inch aluminum pans - one for dinner one for the freezer for another day.

 

 

 

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