This is a very quick and easy meal to make (30 minutes total prep/cook time), and one that you can adjust to your culinary desires. This will easily serve a family of 4. You can sauté some Italian sausage (either diced in casing, or broken up without the casing) first, than proceed with the rest of the recipe. If your skillet is not oven safe, transfer the pasta to an oven safe dish when you are ready to bake then top with the cheese mix.
4 cloves garlic, minced
¼ tsp red pepper flakes or black pepper (to your liking)
1 tsp basil (dried)
1 lb Mostaccioli (not cooked)
1 28 oz can diced or crushed tomatoes (unseasoned)
3 cups water
2 cups frozen (or fresh) broccoli and/or chopped bell peppers
½ cup parmesan, grated or shredded
1 cup milk (or half/half)
1 7 oz bag shredded Italian cheese mix (Kraft has a one called “Pizza”, but anything that is mozzarella, parm, asiago works well)
Preheat oven to 450F, placing the rack in the middle. In a large (oven safe) skillet over medium heat, add 2-3 tbl of olive oil. Add garlic and red pepper flakes, cook until fragrant, about 30 seconds. Add pasta, water, tomatoes, and basil. Season with salt and pepper and stir well. Bring pasta to a boil, reduce heat to medium low (just high enough to maintain a simmer) and cover. Cook for 10 minutes. Add broccoli/peppers, stir well, cover and continue to cook for another 5-7 minutes.
Remove from heat, remove lid, and stir in milk and parmesan. Stir well. Top with shredded cheese and put into the oven, uncovered, for 10 minutes. Remove from oven and serve.