This meat-and-pasta one-dish meal is a surefire family pleaser. It also does double-duty in that you have one casserole to eat and one to freeze for later. Serve with a green salad and warm bread.

Garden Pasta Casserole

1 pound dried penne pasta
1 pound lean ground beef
1 small onion, chopped
2 (15-ounce) containers BUITONI® Garden Vegetable Sauce
1/3 cup water
1 1/2 cups shredded Monterey Jack cheese - divided use

1. Preheat oven to 350°F (175°C). Prepare pasta according to package directions; drain. Return to pan. Cook and stir beef and onion in large skillet over medium-high heat for 5 minutes or until beef is brown. Add sauce and water. Cook and stir for 4 to 5 minutes or until bubbly.
2. Stir sauce into pasta. Transfer half of mixture to each of two ungreased 2-quart baking dishes or casseroles. Sprinkle each with half of the cheese. Cover one baking dish or casserole with plastic wrap, then overwrap with foil. Label and freeze up to 2 months. Cover remaining dish with foil (or casserole with its lid). Bake for 25 to 30 minutes or until heated through.

Makes 4 servings.

To Bake Frozen Casserole: Place casserole in refrigerator overnight. Preheat oven to 350°F (175°C). Remove plastic wrap; recover with foil or casserole lid. Bake for 70 minutes or until heated through.

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