1 lb. hot or sweet Italian sausage, casings removed
1 lb. ground beef
1 lg. onion, chopped
4 garlic cloves, chopped
1 tsp. dried oregano, crumbled
1/2 tsp. dried thyme, crumbled
1 (28 oz.) can Italian plum tomatoes, drained, chopped
2 tbsp. tomato paste
1/4 tsp. cayenne pepper
1 (15 oz.) can kidney beans, rinsed & drained
Salt & pepper
1 lb. mostaccioli pasta, freshly cooked
1/2 c. grated Parmesan
1/4 c. chopped fresh Italian parsley
12 oz. Fontina or provolone, grated

Preheat oven to 400 degrees. Saute 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; 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 9 x 13 inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes. Serve casserole immediately.