Beef Penne Pasta Casserole Recipe

• 1 lb dry penne pasta, cooked and liquid removed
• 8 ounce lean grnd beef
• 1 sm onion, minced
• 2 c. water
• 2 can (6-ounce.) Italian tomato paste
• 1/3 c. red wine or possibly water
• 1 Tbsp. MAGGI. Instant Beef Bouillon
• 2 c. shredded Monterey Jack cheese

1. Preheat oven to 3500 F.Cook beef and onion in large saucepan, stirring occasionally, till beef is no longer pink.
2. Add in water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10-15 min or possibly till flavors are blended.
3. Layer ingredients as follows in ungreased 13 x 9" baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese.
4. Repeat layers; cover.
5. Bake for 20-25 min or possibly til heated thru and cheese is melted.
6. Season with salt.
7. FOR FREEZE AHEAD:Prepare as above; Don't BAKE.
8. Cover; freeze for up to 2 months.
9. Thaw overnight in refrigerator.
10. Preheat oven to 3500 F. Bake for 45 to 55 min or possibly till heated through and cheese is melted.
11. Season with salt.
12. This casserole with pasta and beef is sure to become a family favorite.
13. It's also easy to prepare ahead and freeze for up to 2 months.
14. When you're looking for a quick meal, just put it in the oven to bake.

penne pasta, lean grnd beef, onion, water, red wine, maggi, shredded monterey jack cheese

Taken from cookeatshare.com/recipes/beef-penne-pasta-casserole-82152 (may not work)