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| BEEF PENNE PASTA CASSEROLE | ||||
| Yields 6 | ||||
| 1 lb. dried penne pasta, prepare according to pkg. directions 8 oz. lean ground beef 1 small onion, chopped 2 cups water 2 (6 oz. each) cans Italian tomato paste 1/3 cup red wine or water 1 tbsp. instant beef flavor bouillon 2 (8 oz.) cups shredded Monterey Jack cheese |
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| Preheat oven to 350. 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 10-15 minutes or until flavors are blended. Layer ingredients as follows in an ungreased 13 x 9-in. baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover. Bake for 20-25 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. Bake for 45-55 minutes or until heated through and cheese is melted. Season with salt. |
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