Pasta E Fagioli Casserole

1-1/2 tsp. Oil
1 lb. Ground beef
1 Onion, chopped
1 cup finely chopped Carrots
1 cup finely diced Celery
24 oz. can Tomatoes, drained and diced
7 oz. can of Red Kidney beans, rinsed
7 oz. can of White kidney beans, rinsed
1-1/2 tsp. Oregano
1-1/2 tsp. Pepper
1-1/2 tsp. Parsley; (fresh chopped)
1/2 tsp. Tabasco sauce
26 oz. can of Spaghetti sauce
8 oz. dry pasta (i.e, shell, macaroni, broken spaghetti
or linguine), cooked al dente.
1 lb. mozzarella cheese, grated
1/4 C. Parmesan cheese

Preheat oven to 350°. Saute beef in oil in large pot
until beef starts to brown. Add onions, carrots, celery
and tomatoes and simmer for about 10 minutes. Skim off
fat. Add beans to the pot and carefully stir in the
remaining ingredients except pasta and cheeses.

In a large greased ovenproof casserole, spread a thin layer
of the bean and meat mixture. Top with 1/3 of the cooked
pasta. Spread 1/3 of the grated mozzarella on the pasta.
Spread 1/3 of the remaining sauce. Repeat until all the
ingredients are used up. Sprinkle with Parmesan Cheese
and bake for 45 min. until golden brown and bubbly.