Post by StressedOut on Apr 22, 2010 18:01:27 GMT -6
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 T MAGGI® Instant Beef Bouillon
2 cups shredded Monterey Jack cheese
Preheat oven to 350°F (175°C).
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.
Makes 6 servings.
Direction 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.
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 T MAGGI® Instant Beef Bouillon
2 cups shredded Monterey Jack cheese
Preheat oven to 350°F (175°C).
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.
Makes 6 servings.
Direction 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.