Pasta E Fagioli Casserole |
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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Saffron recipe Ingredients:
1 (28 ounce) can italian tomatoes |
1 (8 ounce) can kidney beans |
1/2 lb crumbled and cooked hot italian sausage |
1/2 lb crumbled and cooked ground beef |
1/2 large yellow onion, chopped |
2 cloves chopped garlic |
1 tablespoon dried oregano, to taste |
1 tablespoon dried thyme, to taste |
2 tablespoons tomato paste |
1/8 teaspoon cayenne |
salt & pepper |
1/2 lb cooked penne or 1/2 lb mostaccioli pasta |
1/4 cup grated parmesan cheese |
1 cup grated mozzarella cheese or 1 cup fontina cheese |
Directions:
1. Saute sausage, beef, onions, garlic, oregano and thyme.
2. Add tomatoes, juice, paste and cayenne.
3. Simmer for 5 minutes, then add beans.
4. Combine with pasta and parmesan.
5. Spoon into casserole dish and top with mozzarella or fontina and bake, covered, at 375 degrees for 45 minutes.
6. This dish may be frozen prior to baking, but be sure to thaw it in the fridge for 24 hours before baking.
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