Beef Penne Pasta Casserole
This casserole with penne pasta and beef is sure to become a family favorite. It's also easy to prepare ahead and freeze for up to 2 months. When you're looking for a quick meal, just put it in the oven to bake.
- 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, Reviews, Nutrition
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.
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if we put read chilli with suger , vinegr , cummen, salt , souia sousae , tomato best this all hiting with olive oile will be very good drising with this pasta
I just made this. I added 1 can of Rotel instead of the wine. I also added garlic, bell peppers and garlic powder, oregano. It was still not that awesome. I think it needs sugar...like a marinara type sauce. I'd probably try it again, but add some sugar to the sauce.
i'm 17 years old and my mom works alot and i have 2 little siblings so, im like hmmmm what can i make with the stuff thats in the kitchen and i stumbled across almost everything in this recipe...instead of using Monterrey Jack Cheese i used Sharp Chedder now they love it and so do i
This is a great recipe. Easy to make. We leave out the onions as we don't care much for onions.
My family absolutely loved this! I added some oregano and a little garlic powder, served with garlic toast and a salad - my kids came back for thirds! Will make again!
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
- Amount Per Serving
- Calories: 420
- Calories from Fat: 120
- Total Fat: 13g (20% of DV)
- Saturated Fat: 7g (34% of DV)
- Cholesterol: 45mg (15% of DV)
- Sodium: 900mg (37% of DV)
- Carbohydrates: 52g (17% of DV)
- Dietary Fiber: 3g (13% of DV)
- Sugars: 4g
- Protein: 22g
- Vitamin A: 15% of DV
- Vitamin C: 10% of DV
- Calcium: 25% of DV
- Iron: 20% of DV
*Percent Daily Values are based on a 2,000 calorie diet.