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<blockquote data-quote="moreluck" data-source="post: 75601" data-attributes="member: 1246">Beef Penne Casserole1 pound dried penne pasta prepared according to package directions 8 ounces lean ground beef 1 small onion chopped 2 cups water 2 (6 ounces each) cans Italian tomato paste 1/3 cup red wine or water 1 tablespoon MAGGI granulated Instant Beef Flavor Bouillon 2 (8 ounces) cups shredded Monterey Jack cheese &nbsp;PREHEAT oven to 350 friend.&nbsp;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.&nbsp;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.&nbsp;BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.</blockquote>

[QUOTE="moreluck, post: 75601, member: 1246"] Beef Penne Casserole 1 pound dried penne pasta [I]prepared according to package directions[/I] 8 ounces lean ground beef 1 small onion [I]chopped[/I] 2 cups water 2 (6 ounces [I]each[/I]) cans Italian tomato paste 1/3 cup red wine or water 1 tablespoon MAGGI granulated Instant Beef Flavor Bouillon 2 (8 ounces) cups shredded Monterey Jack cheese [B]PREHEAT[/B] oven to 350 friend. [B]COOK[/B] 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. [B]LAYER[/B] ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover. [B]BAKE[/B] for 20 to 25 minutes or until heated through and cheese is melted. Season with salt. [/QUOTE]

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