Beef Penne Pasta Casserole

• 1 lb. dried penne pasta, cooked and drained
• 8 oz. lean ground beef
• 1 small onion, chopped
• 2 c. water
• 2 cans (6-oz) Italian tomato paste
• 1/3 c. red wine or water
• 1 Tbsp. Instant Beef Bouillon
• 2 c. shredded Monterey Jack cheese

1. Preheat oven to 350u0b0.
2. Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink.
3. Add water, tomato paste, wine and bouillon; cook, stirring occasionally for 10 to 12 minutes or until flavors are blended.
4. Layer ingredients as follows in ungreased 13 x 9 inch baking dish:
5. 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.

penne pasta, lean ground beef, onion, water, italian tomato, red wine, instant beef bouillon, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37310 (may not work)