I found this recipe a while ago on ... and a cookie for dessert. I finally got around to making it on Tuesday. This meal is perfect for when you want something good and filling that is friendly on the budget. In order to save myself some money I just substituted a few of the ingredients with things I had in my cabinets. This makes a ton of food, the leftovers are quite tasty too.
Beef Penne Pasta Casserole
...and a cookie for desert
originally from meals.com
1 pound dried penne pasta, prepared according to package directions (I used rotini)
8 ounces lean ground beef (I used ground turkey)
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste (I used some spaghetti sauce I had on hand)
1/3 cup red wine or water (I used more than that... maybe 3/4 - 1 cup) :)
1 tablespoon beef flavored bouillon (omitted)
2 cups (8 ounces) shredded Monterrey Jack cheese (I used an Italian cheese blend)
PREHEAT oven to 350° F.
COOK beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. (I seasoned the turkey with parsley, oregano, salt and pepper) 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 ungreased13 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