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penne pasta lean ground beef onion water Italian tomato red wine instant beef bouillon shredded Monterey Jack cheese
Viewed: 101 - Published at: 9 years agoIngredients
- 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
Method
- 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 to 12 minutes or until flavors are blended.
- Layer ingredients as follows in ungreased 13 x 9 inch baking dish:
- 1/2 pasta, 1/2 sauce and 1/2 cheese.
- Repeat layers; cover.
- Bake for 20 to 25 minutes or until heated through and cheese is melted.
- Season with salt.
