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Ingredients:
Dried Penne Pasta . . . . . 1pound
Lean Ground Beef . . . . . 8ounces
Onion, Chopped . . . . . . 1small
Water . . . . . . . . . . . 2cups
Italian Tomato Paste . . . 2cans (6 Ounces Each)
Red Wine Or Water . . . . . 1/3cup
Maggi Instant Beef . . . . 1tbsp
Monterey Jack Cheese . . . 2cups (8 Ounces)
Preparation:
Preheat Oven To 350o 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: ½ Pasta, ½ Sauce And ½ 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 350o F.bake For 45 To 55 Minutes Or Until Heated Through And Cheese Is Melted.
Season With Salt.
You can serve with your family and friends.
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