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
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.
Serving Size: 6
