Beef Penne Pasta Casserole


  • 1 pound dried penne pasta, cooked and drained
  • 8 ounces lean ground beef
  • 1 small onion, chopped
  • 2 cups water
  • 2 (6 ounce) cans Italian tomato paste
  • 1/3 cup red wine or water
  • 1 tablespoon instant beef bouillon
  • 2 cups Monterey jack cheese, shredded


  1. Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink.
  2. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
  3. Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 sauce and 1/2 cheese. Repeat layers; cover.
  4. Bake for 20 to 25 minutes or until heated through and cheese melted.
  5. Season with salt.

Easy to prepare ahead and freeze for later.

For freeze ahead: Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Heat oven to 350 degrees F and bake for 45-50 minutes or until heated through and cheese is melted. Season with salt.

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