1 lb. sweet or hot Italian sausage, casings removed
1 lb. lean ground beef
1 lg. onion, chopped
4 garlic cloves, chopped
1 tsp. dried oregano
1/2 tsp. dried thyme
1 (28 oz.) can Italian plum tomatoes, drained and chopped
2 tbsp. tomato paste
1 1/2 tsp. salt
1/2 tsp. pepper
1 (15 1/2 oz.) can kidney beans, rinsed and drained
1 lb. mostaccioli, rigatoni or macaroni, cooked and drained
1/2 c. grated Parmesan cheese
1/4 c. chopped fresh parsley
1 lb. shredded Fontina or Mozzarella cheese

In a large skillet, saute first 6 ingredients, crumbling with a fork, until the meat is browned and done. Drain any excess fat. Add tomatoes, tomato paste, salt, pepper and kidney beans; heat through. Add pasta, Parmesan cheese and parsley; toss well. Spoon into a greased 15x10x2 inch (4 quart) baking dish; sprinkle with Fontina or Mozzarella cheese. Bake, uncovered, at 375 degrees for 30 minutes.