Rating: 4 stars
96 Ratings
  • 5 star values: 32
  • 4 star values: 37
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 11

My British friend and I created this recipe inspired by a dish she had eaten in an Italian restaurant. So easy and delicious!

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.

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  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pesto and sour cream into ground beef until warmed; add macaroni and mix well.

Cook's Note:

I prefer red pesto (with roasted tomatoes.) Amounts can vary according to preference.

Nutrition Facts

581 calories; protein 26.6g; carbohydrates 57.9g; fat 26.4g; cholesterol 61.5mg; sodium 217.1mg. Full Nutrition
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