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penne pasta lean ground beef onion water red wine maggi instant beef flavor bouillon shredded Monterey Jack cheese
Viewed: 72 - Published at: 9 years agoIngredients
- 1 lb dried penne pasta, prepared according to package directions
- 8 ounces lean ground beef
- 1 small onion, chopped
- 2 cups water
- 12 ounces italian tomato paste
- 13 cup red wine or 13 cup water
- 1 tablespoon maggi instant beef flavor bouillon
- 2 cups shredded monterey jack cheese
Method
- PREHEAT oven to 350 degrees F.
- 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 ungreased 13x9-inch baking dish; 1/2 pasta, 1/2 sauce and 1/2 cheese.
- 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 over to 350 degrees F.
- BAKE for 45 to 55 minutes or until heated through and cheese is melted.
- Season with salt.
- Enjoy!
- :).
