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    Beef Penne Pasta Casserole


    Source of Recipe


    internet

    Recipe Introduction


    This casserole with pasta and beef is sure to become a family favorite. It's also easy to prepare ahead and freeze for up to 2 months. When you're looking for a quick meal, just put it in the oven to bake.

    Recipe Link: http://meals.com

    1 pound dried penne pasta, prepared according to package directions


    8 ounces lean ground beef


    1 small onion, chopped


    2 cups water


    2 cans (6 ounces each) Italian tomato paste


    1/3 cup red wine or water


    1 tablespoon MAGGI Instant Beef Flavor Bouillon


    2 cups (8 ounces) shredded Monterey Jack cheese




    PREHEAT oven to 350° F.

    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.

    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.

    BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.

    FOR FREEZE AHEAD:
    PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

    PREHEAT oven to 350° F.

    BAKE for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.

    Serving Size: 6







 

 

 


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