Beef Penne Pasta Casserole

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

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 15 minutes or until flavors are blended.

Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 sauce and 1/2 cheese. Repeat layers; cover.

Bake for 20 to 25 minutes or until heated through and cheese melted. Season with salt.

NOTE: 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.