Pasta Fazool (Pasta And Beans With Sausage) - cooking recipe

Ingredients

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)

Preparation

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, saute 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.