Beef Penne Pasta Casserole

Beef Penne Pasta Casserole

In this recipe:

based on 252 reviews
This Looks YUMMY!
266
20 min.
prep
55 min.
total
8 Servings

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.

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
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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.


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drising

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

- ahmed Abdul monem from 115 Crm Firms, NY

Pretty Good.

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.

- Ashley Bradley from BEAUMONT, TX

SAVED ME

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

- Keionna Lollis from Wichita

Family Favorite

This is a great recipe. Easy to make. We leave out the onions as we don't care much for onions.

- ANNE GEHMAN from Bel Aire, KS

Wonderful!

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!

- Kim from Colorado

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Nutrition Facts

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.

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