Jamál (Beauty), 9 Sharaf (Honor), 168 BE – Sunday, January 8, 2012 AD about 10:02 AM Pacific Time
Ingredients:
1 26.5 oz. can of pasta sauce (any flavor)
1 16 oz. pkg. of elbow macaroni (any type of pasta may be substituted)
8 c. water
2 14.5 oz. cans green beans (any style) drained
¼ c. of grated cheese (any type)
Instructions:
Step 1: I fix my pasta in a slow cooker, so I start this dish the night before. Put 8 cups of water in the slow cooker and turn the cooker onto high. When the water reaches the boiling point, I put in the pasta and let it cook. If you put the pasta into the slow cooker too soon, it gets starchy.
Step 2: Remove pasta from slow cooker and drain. Then place the pasta into microwavable casserole dishes (either 1 or 2 will do depending on the size of the casserole dish). Then place the pasta into the refrigerator (if you cook the pasta the day before making this recipe).
Step 3: Open the can of pasta sauce and mix it with the macaroni. If the macaroni is in two casserole dishes divide the pasta sauce between the two casseroles.
Step 4: Mix the green beans into the macaroni and pasta sauce; if you are using more then one casserole dish divide the green beans between the casseroles.
Step 5: Put the casserole dish into the microwave and heat the mixture. The length of time depends on the microwave, but give this dish at least 2 ½ to 5 minutes.
Step 6: Sprinkle the grated cheese on top of the green bean and pasta mixture. Note: If using two casserole dishes then change ¼ cup of cheese to ½ cup and divide between the casseroles.
This recipe makes enough for several people; therefore, if you want to freeze parts of it go ahead. To do this place the mixture into freezer containers that are also microwave safe, but do not add the grated cheese until you are ready to heat and serve.
Serving suggestions:
Serve this dish with either chicken thighs or breast. If you serve with chicken thighs do not remove the skin before cooking the chicken, especially if you are cooking the chicken in the microwave.