Zutaten für Beef Penne Pasta Casserole
- 1 lb penne pasta
- 1 lb ground beef
- 1 medium onion, chopped
- Water
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (optional)
- 2 beef bouillon cubes, crumbled
- Monterey Jack Cheese
- 1 (28 ounce) can crushed tomatoes
- 2 cups shredded mozzarella cheese
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Zubereitung von Beef Penne Pasta Casserole
- Preheat oven to 350°F (175°C).
- In a large saucepan, brown 1 lb ground beef and 1 medium onion (chopped) over medium-high heat, breaking up the beef with a spoon. Drain off any excess grease.
- Stir in 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, 1/2 cup dry red wine (optional), and 2 beef bouillon cubes (crumbled).
- Bring to a simmer, reduce heat to low, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Meanwhile, cook 1 lb penne pasta according to package directions. Drain and set aside.
- In a large 13x9 inch baking dish, layer half of the cooked pasta, half of the beef sauce, and half of 2 cups shredded mozzarella cheese.
- Repeat layers with remaining pasta, sauce, and cheese.
- Cover the baking dish with foil and bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly. Remove foil during the last 5 minutes to brown the top slightly.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
46g
Fat
67g
Carbs
36g
