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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Penne Pasta Casserole Recipe

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This recipe for Beef Penne Pasta Casserole is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
1 tsp salt
Ground pepper to taste
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup red grape juice or water
1 tablespoon beef bouillon
2 cups (8 ounces) shredded Monterey Jack cheese
Directions:
Directions:
PREHEAT oven to 350° F.

COOK beef and onion in large saucepan, stirring occasionally, until beef is no longer pink,. Add water, tomato paste, grape juice , salt, pepper 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.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
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.

 

 

 

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