A weeknight shortcut that leans into what the frozen pouch already does well: creamy, cheesy pasta. You'll roast whatever vegetables you have to add life and texture, turning a timesaver into something that feels intentional.

Serves 2. 30 minutes, 10 at the stove.

About 400 calories a serving, 13 g protein, 54 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Toss 2 cups cut vegetables with 2 tablespoons oil, salt, and pepper on a sheet pan. Roast until the edges are golden and they soften, about 20 minutes.20 min
2. While the vegetables roast, bring a large pot of salted water to a boil. Add the entire Stouffer's penne alfredo pouch and stir gently to separate the pasta. Follow the package time; most cook in 12 to 14 minutes.14 min
3. Drain the pasta and sauce together, leaving it in the pot. Stir in 2 minced garlic cloves and fold in the roasted vegetables. Taste and adjust salt and pepper. Divide between two bowls and serve at once.

Note Swap frozen vegetables if fresh are not handy; they need the same time. Leftovers keep covered in the fridge for three days; reheat gently in a skillet with a splash of water to loosen the sauce. Serve with a simple green salad or garlic bread on the side.