Ingredients:
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
2 cups warm water
1 can (12 ounces) tomato paste
1/3 cup dry red wine or water
1 tablespoon MAGGI Instant Beef Flavor Bouillon
2 teaspoons dried Italian herb seasoning
1/2 teaspoon salt
2 cups (8 ounces) shredded Monterey Jack cheese
Directions:
PREHEAT oven to 350° F.
COMBINE beef, onion and garlic in large saucepan; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in water, tomato paste, wine, bouillon, Italian herb seasoning and salt; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
LAYER ingredients as follows in 13 x 9-inch baking dish: half of pasta, half of sauce and half of cheese. Repeat layers; cover.
BAKE for 20 to 25 minutes or until heated through.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
35 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
