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Super Quick Mexican Baked Penne

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
Course Main Course
Cuisine casserole, easy weeknight dinner, quick meal
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 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

Instructions

  1. Bring a large pot of water to a boil. Heat oven to 350F.
  2. 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.
  3. 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.
  4. 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.