Time: 30 Minutes

Tuscan Beef & Pesto Pasta

Try this quick and easy recipe. Refrigerated Fully-Cooked Boneless Beef Pot Roast with gravy is served with a tomato-pesto sauce. Slices of bell pepper add some exciting color to this dish.


  • 1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy
  • 8 ounces uncooked whole grain rotini pasta
  • 3/4 cup sliced ripe olives
  • 1 large red bell pepper, cut into 1-1/2 x 1/4-inch strips
  • 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
  • 3 tablespoons prepared basil pesto sauce
  • 1/2 teaspoon pepper
  • Quick Facts

  • 30 Minutes
  • 4 Servings
  • 519kcal Calories
  • 25g Protein
  • Cooking

    1. Cook pasta according to package directions; drain and keep warm.
    2. Meanwhile remove pot roast from package; transfer gravy to large saucepan. Cut pot roast into 1/2-inch pieces; add to saucepan. Reserve 1 tablespoon each olives and bell pepper strips; set aside.
    3. Add tomatoes to saucepan; bring just to a simmer. Stir in pesto and remaining olives; simmer 7 minutes. Stir in remaining pepper strips and pepper; simmer 5 minutes. Combine beef mixture and pasta in serving bowl; toss well. Top with reserved olives and pepper strips.


    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 519kcal 22.1g 53mg 56g 25g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 5.6g Saturated Fat; 0.1g Monounsaturated Fat; Carbohydrates; Fiber; 5.3mg NE Niacin; 0.3mg Vitamin B6; 2.4mcg Vitamin B12; 3.5mg Iron; 43.6mcg Selenium; Zinc; 82.7mg Choline;

    Courtesy of