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 water
1 tablespoon MAGGI Instant Beef Flavor Bouillon
2 cups (8 ounces) 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.
Suggestion:
Serve with Seasoned Steamed Broccoli and French Bread. Enjoy!!!
3 comments:
Brooke I love pasta, I could eat it for every meal. That sounds so YUMMY! I have never heard of MAGGI Instant Beef Flavor Bouillon, where do you get it at or do you just use Beef boullion cubes? I will definitely be making this and I will let you know how it turns out!
Brooke I saw your comment about not being able to fix the post. That's so wierd because I just went into New POst and clicked on Edit post and fixed it, will it not let you edit it?
Ok Brooke I made this pasta tonight and it was SOOOO good. I loved the flavor of the sauce, it was a huge hit in my house. My husband loved it and Brooklyn ate 3 bowls of it. I ended up sending some over to our neighbors house because it made so much. What I loved most about this recipe was that I already have all the ingredients so it's a quick fix on days you don't know what to cook! YUMMY!!!
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