Ingredients:
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 6-ounces cans tomato paste
1/3 cup red wine or water
1 tablespoon MAGGI Instant Beef Flavor Bouillon
2 cups (8 ounces) shredded Monterey Jack cheese
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, wine/water and bouillon; cook, stirring occasionally, for 10-15 minutes or until flavors are blended.
LAYER the ingredients in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover (with foil).
BAKE for 20-25 minutes or until heated through and cheese is melted. Season with salt.
Tips: Add around 1 teaspoon garlic powder for flavor. Crush the bouillon before adding. Use a mix of cheese if wanted.