This is a crowd pleaser every time I make it. I love that it comes together quickly and that it makes enough to feed my family and have some to freeze for later. This recipe is a combination of a 5 star dish off of meals.com and my friend Lisa Fox's Lasagna sauce. We serve it with a steamed seasonal vegetable or a nice toss salad. When company joins us we add a nice bread too.
1 lb dried penne pasta prepared according to package directions
8 oz lean ground beef
1 medium onion, diced
2 cups water
1 (14 oz) can Tomato Sauce
1 teaspoon Basil leaves
1 teaspoon Oregano leaves
1 Tablespoon Brown Sugar
1/2 teaspoon salt
1/3 red cooking wine or water
1 Tablespoon INSTANT beef flavor bouillon
2 cups (8 oz) shredded Monterey Jack Cheese
Preheat oven to 350 degrees.
Cook beef and onion in a 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.
Layer ingredients as follows in UNGREASED 13 x 9 baking dish: 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.
Freeze (for later use)
Prepare as above, do not bake. Cover, freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350 degrees and bake for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.