Beef Penne Pasta Casserole

Beef Penne Pasta Casserole
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Ingredients
  1. 1 pound dried penne pasta, prepared according to package directions
  2. 8 ounces lean ground beef
  3. 1 small onion, chopped
  4. 2 cups water
  5. 2 cans (6 ounces each) Italian tomato paste
  6. 1/3 cup red wine or water
  7. 1 tablespoon MAGGI Instant Beef Flavor Bouillon
  8. 2 cups (8 ounces) shredded Monterey Jack cheese
Instructions
  1. PREHEAT oven to 350° F.
  2. COOK beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
  3. LAYER ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.
  4. BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.
FOR FREEZE AHEAD
  1. PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
  2. PREHEAT oven to 350° F.
  3. BAKE for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.
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