This casserole with pasta and beef is sure to become a family favorite. It's also easy to prepare ahead and freeze for up to 2 months. When you're looking for a quick meal, just put it in the oven to bake.

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-style tomato paste
1/3 cup red wine or water
1 tablespoon MAGGI® Instant Beef Bouillon
2 cups shredded Monterey Jack cheese

1. Preheat oven to 350°F (175°C).
2. Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. 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 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.
4. Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.

Makes 6 servings.

Direction for Freeze Ahead:

1. Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
2. Preheat oven to 350°F (175°C).
3. Bake for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.