Ingredients:
1 lb dried penne pasta, cooked and drained
8 ounces lean ground beef
1 small onions, chopped
2 cups water
1 teaspoon garlic powder
1 teaspoon italian seasoning
2 (6 ounce) cans italian tomato paste
1/3 cup red wine
1 tablespoon instant beef bouillon
salt and pepper
2 cups shredded mozzarella cheese, cheese.
Directions:
Preheat oven to 350F F.
Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink.
Add water, tomato paste, wine, bouillon, and seasonings.
Cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
Layer ingredients as follows in 13 x 9-inch baking dish sprayed with non stick cooking spray: 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 350F F.
Bake for 45 to 55 minutes or until heated through and cheese is melted.
Season with salt.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.