Another great simple fast recipe…I thought I had tomatoes in my pantry but I did not so just made it without…it was still really really good…we worked outside all day so it was perfect after that…ENJOY!
Cheesy Pesto Wicked Beef1 (12 ounce) package extra-wide egg noodles
1½ pounds leaf ground beef
5 tablespoons Dried Tomato & Garlic Pesto Mix **
1½ tablespoons Onion Onion™ Seasoning **
1 (15 ounce) jar 3-cheese Alfredo sauce
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 cup finely shredded Italian-blend cheese
1/3 cup fresh cilantro leaves, chopped, optional
Prepare pasta according to package directions to al dente. Drain, rinse and set aside.
Meanwhile, in large skillet over medium-high heat, add ground beef and 1 tablespoon Dried Tomato & Garlic Pesto Mix; salt and pepper as desired. Cook and crumble until no longer pink, abut 5-7 minutes. Drain off liquid.
Reduce heat to medium-low. Stir in Onion Onion™ Seasoning, Alfredo sauce, undrained tomatoes and remaining cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes.
Add pasta and cheese; cook until heated through. Salt and pepper as desired. Garnish with cilantro leaves, if desired.
Makes 6 servings. Serve with a tossed salad and breadsticks.
Make ahead & freeze: Prepare step 1; combine with 2 teaspoons oil and cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer bag. Combine step 3 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.