Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  hot or sweet italian sausage -- casings removed
  1              pound  ground beef
  1              large  onion -- chopped
  4                     garlic cloves -- chopped
  1           teaspoon  dried oregano -- crumbled
     1/2      teaspoon  dried thyme -- crumbled
  28            ounces  canned italian plum tomatoes -- drained & chopped
  2        tablespoons  tomato paste
     1/4      teaspoon  cayenne pepper
  1           15 ounce  ca kidney beans -- rinsed & drained
                        salt and pepper
  1              pound  mostaccioli pasta -- freshly cooked
     1/2           cup  grated parmesan
     1/4           cup  fresh italian parsley -- chopped
  12            ounces  fontina -- grated

Preparation:

Preheat oven to 400øF. Saut‚ first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes. Notes: Pasta Fazool is slang for the classic Italian pasta e fagioli (pasta and beans). This recipe includes Italian sausage and beef along with kidney beans and pasta. It's all topped with Fontin

Nutritional Information:

188 Calories (kcal); 15g Total Fat; (72% calories from fat); 10g Protein; 3g Carbohydrate; 48mg Cholesterol; 73mg Sodium