Cook one box of Pasta Roni Shells & White Cheddar per directions (to cut down calories and fat, leave out the butter and use skim milk). Stir in one chopped tomato and a handful of chopped basil leaves. Season with salt and pepper.
If you’ve got meat eaters up in the mix, add chopped sliced prosciutto.
I make this dish when I’m too tired to cook, which is um, often.