8 ounces dried cheese-filled tortellini (about 1 3/4 cups)
8 ounces lean ground beef
1 13 – 14 ounce jar tomato-basil pasta sauce
1 16 ounce bottle salsa
1 tablespoon snipped fresh cilantro
Cook tortellini according to package directions. Drain and return pasta to pan. Meanwhile, cook ground beef in a large skillet until no longer pink; drain. Stir in pasta sauce and salsa. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
For lunch the next day
Stir pasta and the cilantro into sauce mixture. Cool slightly; divide among 4 microwave safe containers. Cover and chill overnight.