• 1 pound Italian sausages, casings removed (can use mild or spicy I prefer the spicy)
• 1 lb ground beef
• 1 large onion, chopped
• 1 teaspoon dried oregano (rubbed between fingers to release the flavors)
• 1/2-1 teaspoon dried thyme
• 4 to 6 large garlic cloves, chopped (do not finely mince)
• 1 (28 ounce) can Italian plum tomatoes, undrained and chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon crushed chili flakes, or adjust to heat level
• 1 (15 ounce) can kidney beans, rinsed and drained
• salt and fresh ground black pepper, to taste
• 1 pound uncooked penne pasta (can use more or less if desired)
• 1cup freshly grated parmesan cheese, divided (can use more)
• 1/4 cup chopped fresh parsley

Instructions:—————————————-

1. Preheat oven to 400 degrees F.
2. Grease a 13 x 9-inch baking pan.
3. Cook the pasta until only about halfway (leaving still semi-firm) drain and do not rinse then immediately toss with 2 tablespoons oil to prevent sticking; set aside.
4. In a large skillet over medium-high saute the sausage meat with ground beef, onion,  dried oregano and thyme until the sausage and the ground beef is browned crumbling with a fork while cooking (this may take about 8-10 minutes for the meat to brown) drain fat.
5. Add in garlic; cook for 2 minutes.
   
6. Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
7. Add in the kidney beans and heat through.
8. Add in the cooked pasta, 1/2 cup Parmesan cheese and parsley; toss to combine, then season with salt and pepper to taste.
   
9. Transfer the mixture to a prepared baking dish.
10. Sprinkle the top with 1/2 cup or more Parmesan cheese.
11. Bake for 25 minutes or until the mixture is hot and bubbly.