Easy Pesto Beef
This wholesome, one-pan meal features tender ground beef, a creamy, tomato-based sauce, and a canopy of stretchy cheese.
Servings 4
Calories 818kcal
Ingredients
- 1 pound pasta of choice I used linguine
- 1 pound Laura's Lean 92% Lean/8% Fat Ground Beef
- 1/2 cup chopped onion any color
- 1 bell pepper any color, seeded and diced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 28- ounce can crushed tomatoes
- 4 tablespoons prepared basil pesto
- 1/4 cup half & half
- 1 cup shredded mozzarella cheese
- Crushed red pepper flakes optional
- Fresh basil leaves for serving torn, chopped or thinly sliced
Instructions
- Cook the pasta according to the package directions. Drain and set aside.
- Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the onion and bell pepper and cook for 3 to 5 minutes, until soft.
- Add the Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the crushed tomatoes and pesto and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Stir in the half & half and cook for 1 minute to heat through. Season to taste with salt and black pepper. Top the beef mixture with the mozzarella cheese, cover the pan and remove it from the heat. Let stand for 1 to 2 minutes to melt the cheese (if desired, you can also place the pan under the broiler to melt the cheese - as long as your pan is oven-safe).
- Transfer the pasta to individual plates or shallow bowls and top with the beef mixture. Top with red pepper flakes (if using) and fresh basil.
Nutrition
Calories: 818kcal | Carbohydrates: 106g | Protein: 50g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 671mg | Potassium: 1366mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1912IU | Vitamin C: 58mg | Calcium: 298mg | Iron: 7mg