Beef and Penne Casserole

• 1 lb dried penne pasta, cooked and drained
• 8 ounces lean ground beef
• 1 small onion, chopped
• 2 cups water
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 2 (6 ounce) cans italian tomato paste
• 13 cup red wine
• 1 tablespoon instant beef bouillon
• salt and pepper
• 2 cups shredded mozzarella cheese, cheese.

1. Preheat oven to 350 F.
2. Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink.
3. Add water, tomato paste, wine, bouillon, and seasonings.
4. Cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
5. Layer ingredients as follows in 13 x 9-inch baking dish sprayed with non stick cooking spray: 1/2 pasta, 1/2 sauce and 1/2 cheese.
6. Repeat layers; cover.
7. Bake for 20 to 25 minutes or until heated through and cheese is melted.
8. Season with salt.
9. FOR FREEZE AHEAD: PREPARE as above; do not bake.
10. Cover; freeze for up to 2 months.
11. Thaw overnight in refrigerator.
12. Preheat oven to 350 F.
13. Bake for 45 to 55 minutes or until heated through and cheese is melted.
14. Season with salt.

penne pasta, lean ground beef, onion, water, garlic, italian seasoning, red wine, instant beef bouillon, salt, mozzarella cheese

Taken from www.food.com/recipe/beef-and-penne-casserole-84232 (may not work)