Beef And Italian Sausage Casserole - cooking recipe

Ingredients

1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
1 lb ground beef
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1 (28 ounce) can Italian plum tomatoes, drained (reserve 2 tablespoons juice)
2 tablespoons tomato paste
1/4 teaspoon dried red pepper flakes
1 (15 ounce) can kidney beans, rinsed, drained
salt and pepper
1 lb mostaccioli pasta, cooked al dente, drained
1/2 cup grated parmesan cheese
1/4 cup chopped fresh Italian parsley
nonstick cooking spray
12 ounces fontina or 12 ounces provolone cheese, grated

Preparation

Cook first 6 ingredients in large heavy saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes.
Add tomatoes, 2 tablespoons juice (from tomatoes), tomato paste and pepper flakes; 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.
Spray 9-by-13-inch baking pan with nonstick spray.
Transfer mixture to prepared pan.
Sprinkle with cheese.
Bake until cheese melts, about 30 minutes.