Thursday, March 5, 2009

Beef Penne Pasta Casserole

This is one of my favorite pasta recipes. I do use beef broth instead of the bouillon. I just sub it as part of the water required. It's a great recipe to take to a family as well. Hope you enjoy it!
Check out more pasta recipes at Life as Mom.
God bless,
Amanda


Beef Penne Pasta Casserole
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup red wine or water
1 tablespoon MAGGI Instant Beef Flavor Bouillon
2 cups (8 ounces) shredded Monterey Jack cheese

PREHEAT oven to 350° 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 to 15 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.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.

3 comments:

Kristen said...

I like the idea of using Jack cheese instead of the usual mozzerella or cheddar. It sounds yummy!

FishMama said...

I agree with Kristen, the jack is probably a great flavor against the beef.

Amanda from Faith, Food and Family said...

Thank you both for stopping by! It is a very yummy recipe. Thanks again!
God bless,
Amanda