14.5 ounce candiced tomatoes with basil, garlic and oregano, undrained
1cupfinely shredded Italian cheese blend
⅓cupchopped fresh cilantrooptional
Prepare pasta according to package directions to al dente. Drain, rinse and set aside.
Meanwhile, in large skillet over medium-high heat, combine 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.
Reduce heat to medium-low. Stir in Onion Onion Seasoning, Alfredo sauce, undrained tomatoes and remaining ¼ cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes.
Add pasta and cheese; cook until heated through. Salt and pepper as desired. Garnish with cilantro, if desired.
Make Ahead & Freeze Directions: Prepare step 1; combine with 2 teaspoons oil and 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.