Pasta E Fagioli Casserole
|Spaghetti twists||8 Ounce (Half 16 Ounce Package)|
|Sweet italian sausage links||1 Pound|
|Water||2 Cup (32 tbs)|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Grated parmesan cheese||2 Tablespoon|
|Oregano leaves||3⁄4 Teaspoon|
1. Prepare spaghetti twists as label directs; drain. Spoon spaghetti into 3-quart casserole.
2. Meanwhile, in 12-inch skillet over medium heat, heat sausages and V* cup water to boiling. Cover; cook sausages 5 minutes. Remove cover; cook, turning sausages frequently, until water evaporates and sausages are browned, about 20 minutes. With slotted spoon, remove sausages to paper towels to drain. Cut sausages into 1-inch chunks; add to spaghetti.
3. Preheat oven to 350°F. In drippings remaining in skillet, over medium heat, cook onion and garlic until tender, stirring occasionally. Stir in kidney beans, tomatoes with their liquid, Parmesan cheese, sugar, oregano, and 1/4 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
4. Add kidney-bean mixture to spaghetti mixture in casserole, stirring gently to mix. Cover casserole and bake 50 to 55 minutes, until hot