Beef Penne Pasta Casserole Recipe

Ingredients

• Dried penne pasta . . . . . 1pound
• Lean ground beef . . . . . 8ounces
• Onion, chopped . . . . . . 1small
• Water . . . . . . . . . . . 2cups
• Italian tomato paste . . . 2cans (6 ounces each)
• Red wine or water . . . . . 1/3cup
• MAGGI Instant Beef . . . . 1tbsp
• Monterey Jack cheese . . . 2cups (8 ounces)

How to make Beef Penne Pasta Casserole

1. PREHEAT oven to 350o F.COOK beef and onion in large saucepan, stirring occasionally, until beef is no longer pink.
2. 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: ½ pasta, ½ sauce and ½ cheese.
3. Repeat layers; cover.BAKE for 20 to 25 minutes or until heated through and cheese is melted.
4. Season with salt.FOR FREEZE AHEAD:PREPARE as above; do not bake.
5. Cover; freeze for up to 2 months.
6. Thaw overnight in refrigerator.PREHEAT oven to 350o F.BAKE for 45 to 55 minutes or until heated through and cheese is melted.
7. Season with salt.