Preheat oven to 400F. 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 and 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 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes. Serves 8. Bon Appetit March 1990 NOTES : Pasta Fazool is slang for the classic Italian pasta e fagioli (pasta and beans). This recipe includes Italian sausage and beef along with kidney beans and pasta. Its all topped with Fontina.
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|Serving Size: 1 Serving (2426g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2176 (72%)|
|Amt Per Serving||% DV|
|Total Fat 241.8g||322 %|
|Saturated Fat 94.8g||474 %|
|Monounsaturated Fat 82.6g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 724.4mg||223 %|
|Sodium 2310.1mg||80 %|
|Potassium 3490.1mg||92 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 28.8g|
|Protein 168.5g||241 %|
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Calories per serving: 3017
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