Plain 'ol American Chop Suey
I love this, it's easy and tasty. You can get the diced tomatoes and chilies in MILD as well. (But I think that brand is Del Monte.)
I typically use elbows, but I also use whatever I have in the cupboard, in this instance: rigatoni.
*If you only have a long spaghetti, I suggest cutting/breaking it into quarters first.*
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Pour the remaining juice from the can into the mix.
The extra juices from the tomatoes will really help soften the pasta.
**Depending on the type of pasta, I don't always use the entire box. The amount can be added per your individuality.**
Once the meat is browned, I put it in a crockpot (while it's off), with the cover on and let it sit until I'm ready to use it.
The pasta, I toss it with cold water and olive oil and refrigerate until I'm ready for that.
Then a 1/2 hour before we are going to eat, I put the crockpot on low and add the half-cooked pasta and let it all heat up together.