YUM! YUM! My all new favorite pasta dish. We did a few substitutions . . . like gluten free pasta noodles and ground turkey. We didn't use the cilantro. Oh, we used plain diced tomatoes. We froze the leftovers and they were just as good! As you can tell from the photo, I served it with Bayou Bourbon Green Beans and Rustic Herb Breadsticks (those recipes will be posted over the next week).
Ingredients:
1 (12 oz) pkg extra-wide egg noodles
1 1/2 lbs lean ground beef
5 Tbsp Dried Tomato & Garlic Pesto Mix, divided
1 1/2 tsp Onion Onion Seasoning
1 (15 oz) jar 3-cheese Alfredo sauce
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano, undrained
1 c finely shredded Italian-blend cheese
1/3 c fresh cilantro leaves chopped (optional)
Instructions:
1. Prepare pasta according to package directions to al dente. Drain, rinse and set aside.
2. 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, about 5-7 minutes. Drain off liquid.
3. Reduce heat to medium-low. Stir in Onion Onion Seasoning, Alfredo sauce, undrained tomatoes and remaining 1/4 cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes.
4. 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 & 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.
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