Print
Email
Add a photoServings: 6
Ingredients
- 1 lb dry penne pasta, cooked and liquid removed
- 8 ounce lean grnd beef
- 1 sm onion, minced
- 2 c. water
- 2 can (6-ounce.) Italian tomato paste
- 1/3 c. red wine or possibly water
- 1 Tbsp. MAGGI. Instant Beef Bouillon
- 2 c. shredded Monterey Jack cheese
Directions
- Preheat oven to 3500 F.Cook beef and onion in large saucepan, stirring occasionally, till beef is no longer pink.
- Add in water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10-15 min or possibly till flavors are blended.
- Layer ingredients as follows in ungreased 13 x 9" baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese.
- Repeat layers; cover.
- Bake for 20-25 min or possibly til heated thru and cheese is melted.
- Season with salt.
- FOR FREEZE AHEAD:Prepare as above; Don't BAKE.
- Cover; freeze for up to 2 months.
- Thaw overnight in refrigerator.
- Preheat oven to 3500 F. Bake for 45 to 55 min or possibly till heated through and cheese is melted.
- Season with salt.
- This casserole with pasta and beef is sure to become a family favorite. It's also easy to prepare ahead and freeze for up to 2 months. When you're looking for a quick meal, just put it in the oven to bake.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 518 | |
| Calories from Fat 163 | 31% |
| Total Fat 18.23g | 23% |
| Saturated Fat 9.62g | 38% |
| Trans Fat 0.36g | |
| Cholesterol 59mg | 20% |
| Sodium 235mg | 10% |
| Potassium 343mg | 10% |
| Total Carbs 58.03g | 15% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.73g | 2% |
| Protein 26.23g | 42% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
