Beef Penne Pasta Casserole

Beef Penne Pasta Casserole

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


  1. PREHEAT oven to 350° F.
  2. 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.
  3. 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.
  4. BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.


  1. PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
  2. PREHEAT oven to 350° F.
  3. BAKE for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.


Nutrition Information

Nutrition Facts

Serving Size: 1/8 of Recipe | Servings : 8 | 20 min. prep | 55 min. total | SmartPoints: 15

Amount Per Serving

  • Calories: 420
  • Total Fat: 13g
  • Saturated Fat: 7g
  • Cholesterol: 45mg
  • Sodium: 900mg
  • Carbohydrates: 52g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 22g

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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