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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (532g) Recipe makes 6 servings The following items or measurements are not included below: 1 seasoning salt |
||
| Calories 1033 | ||
| Calories from Fat 493 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.8g | 84% | |
| Saturated Fat 24.4g | 122% | |
| Monounsaturated Fat 21.3g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.7g | ||
| Cholesterol 155mg | 51% | |
| Sodium 1488mg | 62% | |
| Potassium 1334mg | 38% | |
| Total Carbohydrate 82.9g | 27% | |
| Dietary Fiber 14.0g | 55% | |
| Sugars 7.0g | ||
| Protein 53.8g | 107% | |
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Pasta Fazool (Pasta and Beans With Sausage)
By: KITTENCAL
Oct 22, 2004
This is an amazing 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.
SERVES 6 -8
Ingredients
- 1 lb hot Italian sausage or italian sweet sausage, casings removed
- 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, to taste
- 1 (28 ounce) can plum tomatoes, undrained and chopped
- 2 tablespoons tomato paste
- 1/4 teaspoon cayenne pepper, to taste
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 seasoning salt or white salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- 1 lb penne pasta, uncooked (more or less if desired)
- 1/2 cup grated parmesan cheese (more if desired)
- 1/4 cup chopped fresh Italian parsley
- 12 ounces provolone cheese, grated (more if desired)
Directions
1
Set oven to 400°.2
Grease a 13x9-inch baking pan.3
Cook the pasta until JUST firm-tender (do not overcook!); drain, do not rinse, immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.4
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 (about 6-7 minutes).5
Add in the drained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).6
Add in the kidney beans, and heat through.7
Season with salt and pepper.8
Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.9
Transfer the mixture to a prepared baking dish.10
Top with grated cheese.11
Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Main Ingredient > Beans
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Noo
On Jun 2, 2008
This was a very nice dish! I had to sub a mixture od mozzarella and cheddar for the provolone,as its hard to come by in these parts,but it was great.The children ate it,(including the kidney beans),before it got baked.It made loads,so was able to freeze some,which is always a bonus.We ate it yesterday,and it was lovely.Next time I may add some sweetcorn to it too,just as we love it,and for another texture in there.Thanks Kit.
From: *****Sandy
On Mar 16, 2008
I have never had Fazool before, but I'm glad I tried it. This is a straightforward recipe, fairly easy to put together and it makes a ton. You can taste the cayenne in this — for me it was not overpowering, just the right amount. We didn't have Provolone and substituted mozzarella. Not wanting to waste, I went ahead and used the whole (small) can of tomato paste. We also used 2 lbs of ground spicy sausage instead of 1 lb beef/lb sausage. I don't believe any of these changes affected the recipe that much — it was very good. Thanks for sharing.
From: Saturn
On Jan 30, 2006
This was excellent! It wasn't like anything I had ever had before. I used VERY hot sausage. The end result was beautiful. Thank you for posting! Yet another great recipe from Kittencal! UPDATE: When I make this, I split it up into smaller casseroles to freeze for later. Then I simply throw them straight into a 400° oven for about an hour. I don't put the cheese on top when I freeze them, I add it after about 30 minutes (or as soon as I remember to do it). They turn out as if made from fresh. Excellent!
From: Lorraine of AZ
On Feb 4, 2006
A Ten-Star winner! Wow! This was good. How good? My DH said it was better than his mother's! I substituted pinto beans for the kidney beans and DH thought that using all sausage would be even better. May try that! I, too, made two casserole out of this, freezing one. This recipe is a real keeper.
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