1 lb. Italian sausage, casing removed
1 lb. ground beef
1 lg. onion, chopped
4 garlic cloves, minced
1 1/2 tsp. Italian seasoning
1 (28 oz.) can Italian plum tomatoes, drained & chopped
2 tbsp. tomato paste
1/4 tsp. crushed red pepper flakes
1 (15 oz.) can kidney beans, drained & rinsed
1 lb. tube pasta (ie: penne, or mostaccioli), cooked accordingly
1/2 c. Parmesan cheese, grated
1/4 c. Italian parsley, chopped
14 oz. Fontina cheese

In heavy large saucepan, over medium-high heat, cook sausage and beef until brown. Crumble with fork. Drain excess fat. Add tomatoes, paste and red pepper; simmer. Add kidney beans, season with salt and pepper, heat through. Add cooked pasta, Parmesan and parsley. Combine and transfer to 13 x 9 inch baking dish. Top with cheese. Bake at 350 degrees until cheese melts.