1can mild Rotel tomatoes and green chiliesundrained
1Tsun-dried tomato pesto
1/4cItalian flat-leaf parsleydivided
fresh cracked pepper
2cshredded sharp cheddar cheese
2green onionswhite and green parts, sliced
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.