Penne Pasta Casserole

1 lb dried penne pasta, prepare according to package directions

8 ounces ground Grass-Fed Longhorn Lean beef

1 small onion, chopped

2 cloves garlic

2 cups water

2 cans (6 ounces each) Italian tomato paste

1/3 cup red wine or water

2 cups shredded Monterey Jack cheese

1 cup fresh shredded Parmesan cheese

Preheat oven to 350 degrees F.

Cook beef, onion and garlic in large saucepan, stirring occasionally, until beef is no longer pink.  Add water, tomato paste and wine; cook, stirring occasionally, for 10-15 minutes or until flavors are blended.

Layer ingredients as follows in ungreased 13x9 baking dish:  1/2 pasta, 1/2 sauce and 1/2 mixed cheeses.  Repeat layers; cover.

Bake for 20-25 minutes or until heated through and cheese is melted.  Season with salt

aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa

Greek Beef & Pasta

1 pkg. (16 ounces) elbow macaroni

1 lb. ground Grass-Fed Longhorn Lean beef

1 large onion, chopped

1 garlic clove, minced

1 can (8ounces) tomato sauce

1/2 cup water

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp pepper

1 egg, lightly beaten

1/2 cup grated Parmesan cheese

Sauce:

1 cup butter

1/4 cup all-purpose flour

1/4 tsp ground cinnamon

3 cups milk

2 eggs, lightly beaten

1/3 cup grated parmesan cheese

Cook macaroni according to package directions.  In a large skillet, cook beef, onion and garlic over medium-low heat until meat is no longer pink; drain.  Stir in the tomato sauce, water and seasonings.  Cover and simmer for 7 minutes, stirring occasionally.  Drain macaroni.

In a large bowl, combine the macaroni, egg and Parmesan cheese; set aside.  For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth.  Gradually add milk.  Bring to a boil over medium hat;  cook and stir for 2 minutes or until slightly thickened.  Remove from the heat.  Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly.  Stir in cheese.