Beef Penne Pasta Casserole

Ingredients

• 1 pound dried penne pasta, cooked and drained
• 8 ounces lean ground beef
• 1 small onion, chopped
• 2 cups water
• 2 (6 ounce) cans Italian tomato paste
• 1/3 cup red wine or water
• 1 tablespoon instant beef bouillon
• 2 cups Monterey Jack cheese, shredded

Instructions

1. Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink.
2. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
3. Layer ingredients as follows in ungreased 13 x 9 inch baking dish: 1/2 sauce and 1/2 cheese. Repeat layers; cover.
4. Bake for 20 to 25 minutes or until heated through and cheese melted.
5. Season with salt.

Notes

Easy to prepare ahead and freeze for later.

For freeze ahead: Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Heat oven to 350 degrees F and bake for 45-50 minutes or until heated through and cheese is melted. Season with salt.