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Recipe CATEGORY 158
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| ID | 158 |
| TITLE | Beef Penne Pasta Casserole |
| CATEGORY | Main Dishes |
| SUBCATEGORY | Beef |
| DESCRIPTION | 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 |
| VOTE | 50 |
| RATE |
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