Beef Penne Pasta Casserole

Ingredients

  • 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

Directions

  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.

FOR FREEZE AHEAD:

  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.

Beef+Penne+Pasta+Bake2

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
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