Monday's Meal

Beef Penne Pasta Casserole

Ingredients:

1 lb dried penne pasta, prepared according to package
8 oz lean ground beef
2 cups of water
1 small onion, chopped
2 6 oz. cans of Italian tomato paste
1/3 cup red wine
1 Tbsp Instant Beef Flavor Bouillon
2 cups of shredded Monterey Jack Cheese

Directions:

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.