Prep 35 mins
Cook 30 mins
This is a delicious dish that includes beans, pasta and sausage meat all in one, topped with cheese then baked in the oven, it's a very popular Italian dish and there are many versions of this recipe, this one is a family favorite, I hope you enjoy this as much as my family does! --- If you prefer a dryer mixture then drain the tomatoes, ziti pasta works well in place of penne, please adjust the cayenne pepper to suit heat level, prep time includes cooking the pasta.
- 1 lb hot Italian sausage, casings removed (can use mild, spicy is better to use)
- 1 lb ground beef
- 1 large onion, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 1 teaspoon dried oregano, to taste
- 1⁄2-1 teaspoon dried thyme
- 1 (28 ounce) can plum tomatoes, undrained and chopped
- 2 tablespoons tomato paste
- 1⁄4 teaspoon cayenne pepper (or adjust to heat level, can use crushed chili flakes)
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 teaspoon seasoning salt (or to taste, can use white salt)
- 1⁄2 teaspoon ground black pepper (or to taste)
- 1 lb dry penne pasta (can use more or less if desired)
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup chopped fresh parsley
- 12 ounces provolone cheese, grated (more if desired)
- Set oven to 400 degrees F.
- Grease a 13 x 9-inch baking pan.
- Cook the pasta until just al dente (do not overcook); drain, do not rinse and immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.
- In a large fry pan, sauté the sausage, ground beef, onion, garlic, dried oregano and thyme, over med-high heat, until the sausage and the ground beef are brown, crumbling with a fork while cooking (about 6-7 minutes).
- Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
- Add in the kidney beans, and heat through.
- Season with salt and pepper.
- Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.
- Transfer the mixture to a prepared baking dish.
- Top with grated cheese.
- Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.
This was fantastic! I can't tell you how much all 6 of us enjoyed this. I was concerned that it might be a little "meat-heavy", but the end result was a hearty, satisfying dish. It was perfect at the end of a long afternoon of skiing. Thank you for sharing this recipe!
Very good. I used ground turkey in place of the beef, but might leave it out altogether next time and just stick with the sausage. This is a very "meaty" casserole. Be prepared to freeze leftovers if you're not feeding 10 people for dinner!
I've had this in my to try recipes for awhile and I'm so glad I finally made it! I used a 28 oz can of tomato puree instead of the canned tomatoes so I added a little water. I also added some fresh basil. I split it in two 8x8 pans- one for dinner tonight and one for the freezer and still had a little left over which I also froze to give to my elderly aunt. This is a wonderful tasting hardy dish that would be also great for a crowd, a party or a potluck. Thank you Kitten for posting another outstanding dish that I will make again.