Ingredients
The following ingredients have 6 Servings
- 8 oz penne or other pasta of choice
- 1 lb lean ground beef
- 1 can condensed cream of chicken soup
- 1 can mild Rotel tomatoes and green chilies (undrained)
- 1 T sun-dried tomato pesto
- 1/4 c Italian flat-leaf parsley (divided)
- kosher salt
- fresh cracked pepper
- 2 c shredded sharp cheddar cheese
- chili powder
- 2 green onions (white and green parts, sliced)
Instruction
- Bring a large pot of water to a boil. Heat oven to 350F.
- Meanwhile, in a large nonstick skillet, brown the beef until no longer pink. Add the condensed soup, Rotel, pesto, and 2 T parsley. Stir until smooth and warmed through. Season with salt and pepper to taste.
- Add a palmful of salt to the pasta water. Cook the pasta to al dente according to package directions. Drain and add to the meat sauce.
- Transfer to a 13x9 baking dish. Top with the cheese. Dust the top of the casserole with chili powder. Bake at 350F for 20-25 minutes until heated through and bubbly. Serve topped with green onion and more parsley. Yields 6 servings.
