Roasted Veggies Shells and Cheese

Okay. I don't typically buy prepackaged foods. They're usually made with preservatives and artifcial ingredients, none of which are good for you. However, I was browsing the banged up packaging, very well concealed isle at the store, and found this box of organic, all natural shells and cheese! Then I looked at the price and decided to get it for a day I'm tired of leftovers but don't feel like going all out with cooking. Tonight was the night! To prove this was really all natural, I'm going to show you the box!

I paid a dollar for this!!! I had to get it when I looked at the price! The only defect was a slightly smashed top!! Look at the ingredients, kindergarteners could pronounce the words, and I know what each of them are!!! Annatto, by the way, is a natural ingredient. It is made from the pulp that surrounds the seeds of the achiote trees in the tropical areas of the Americas. It's used as a coloring agent in cheeses and makeup, and is used as a spice in Latin America, Spain, and the Carribean.

I served this with the leftover chicken from the White Girl Chicken and Waffles!

To put this delicious cheesy pasta love in your belly;

This recipe takes about 25 minutes to prep and cook.

1/2 cup frozen corn

1/2 cup frozen peas

1/2 cup frozen french cut green beans

1 carrot, diced small

2 red potatoes, diced small

cajun seasoning

cooking spray

1 box organic, natural shells and cheese

3 tablespoons fat free milk

1 tablespoon butter

1/2 cup grated mozzarella cheese

1/4 cup freshly grated parmesan cheese plus extra for garnish

salt

pepper

basil, cut into a chiffonade

Preheat oven to 400 degrees. Place all frozen vegetables in a collander and set under running water, tossing often, until thawed, about 2 or 3 minutes. Meanwhile dice the carrots and potatoes so everything is roughly the same size. Spray a baking sheet with cooking spray. Spread the thawed vegetables out onto a paper towel and blot until dry. Add all vegetables to the baking sheet, sprinkle with cajun seasoning and pepper, toss, and spread out in an even layer. Spray more cooking spray on top and roast for 10 minutes, stir, and roast for another 10 minutes.

Meanwhile, bring a large pot of salted water to a boil, add pasta and cook until Al dente, about 9 minutes. Drain and add cheese packet, milk and butter. Stir until cheese has reconstituted in the milk. Stir in mozzarella and parmesan cheese until melted, then stir in roasted vegetables. Season with salt and pepper to taste.

Plate and top with additional parmesan cheese and basil! Enjoy, it's fantastic!!

This recipe serves 6 as a side dish.