This particular recipe is not new. In fact, I've had it for a long time; I think before graduate school even. My grandmother was getting rid of tons of cooking magazines so I stole them all and went through and cut out lots of recipes from them. You will not be surprised that I have rarely made any of them. But on my year long (some what stalled but getting back into it) trek through my own recipes, I decided it was time to make a few. Shells with Tomato and Basil was, I think, pilfered from a Kraft cooking magazine. I guess this only because its base mix is Velveeta Shells and Cheese - the brand is even included in the recipe.
I kind of adored this recipe actually for two reasons. One, it makes a ton of food so I had it for leftovers for three days after I originally made it. Two, it works as a main course or a side dish. The first night I had it with salad and fresh French bread. The second night I had it with baked chicken and peas. The third on its own again. A dish that I can have as leftovers but still add and subtract other dishes to keep it fresh and not repetitive is always a good thing in my book. Bonus? This dish is just...pretty. I do like it when my food is not only tasty but appetizing to look at as well!
|See? Pretty and tasty!|
1 package Velveeta Shells and Cheese
1 medium tomato, chopped (I also took out the seed parts)
2 Tbsp thinly sliced basil leaves
1/2 tsp garlic powder
1) Prepared shells and cheese as package instructs
2) Add remaining ingredients; cook until heated through thoroughly, stirring occasionally