French Onion Beef and Pasta Bake

Ingredients

1

lb uncooked penne pasta

1

lb lean (at least 80%) ground beef

1 1/2

teaspoons Montreal steak seasoning

1

cup dry white wine

3

tablespoons butter

3

medium onions, sliced (3 cups)

3

tablespoons Gold Medal™ all-purpose flour

3

cups  beef flavored broth (from 32-oz carton)

3

cups shredded Swiss cheese (12 oz)

2/3

cup  plain panko crispy bread crumbs

1

tablespoon butter, melted

Steps

• 1

  Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time.
• 2

  Meanwhile, in 12-inch nonstick skillet, cook beef and steak seasoning over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is browned; drain. Add wine; cook 6 to 8 minutes or until most of liquid has evaporated. Transfer to large bowl.
• 3

  Add 3 tablespoons butter to skillet; heat over medium-high heat. Stir in onions to coat with butter. Cook 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium; cook 15 to 20 minutes longer, stirring well every few minutes, until onions are deep golden brown. Reserve 1/2 cup of the onions.
• 4

  Sprinkle flour over remaining onions in skillet; cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Add onion mixture to beef mixture along with cooked pasta. Stir to combine.
• 5

  Add half of the pasta mixture to baking dish. Sprinkle 1 1/2 cups of the cheese over top. Add remaining pasta mixture and cheese. Scatter reserved onions over cheese.
• 6

  In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over pasta mixture. Bake 20 to 25 minutes or until top is brown and edges are bubbly.