Pasta On-The-Go

This peppy sauce dish freezes well and is perfect for thawing overnight in the refrigerator. Making dinner in the evening can be as simple as microwaving it gently for a few minutes and pouring it over hot cooked pasta!
  • 4 T. margarine
  • 2 c. chopped onion
  • 8 cloves garlic, minced
  • 8 T. flour
  • 1/2 tsp. pepper
  • 5 1/3 c. milk
  • 6 c. shredded Swiss cheese
  • 4 (15 oz.) cans great northern beans, rinsed and drained
  • 4 (4 oz.) cans diced chili peppers, rinsed and drained
For Final Preparation:
  • 4 c. hot cooked penne pasta
  • 1 c. diced fresh tomatoes
  • Shredded parmesan cheese (optional)

Melt the margarine in a medium saucepan over medium-high heat. Add the onion and garlic and cook until the onion is tender, but not browned.

Stir in the flour and pepper. Add the milk all at once. Cook and stir the mixture over medium heat until it becomes thickened and bubbly.

Add the cheese and stir until it is melted. Stir in the beans and chili peppers.

To freeze the sauce, spoon the mixture evenly into carefully labeled 4-serving freezer containers. Seal the containers and freeze for up to 6 months.

To serve the sauce, warm the sauce in a microwave-safe container for 5 minutes at medium power. Stir the sauce halfway through. Pour the hot sauce over prepared pasta and garnish with tomatoes and cheese, if desired.

  • Yields: 4 freezer bags; 4 servings prepared with each bag
  • Preparation Time: 20 minutes for initial preparation plus another 15 minutes for final preparation
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