The next time you cook pasta, make a little extra and keep it in a plastic bag in the refrigerator for up to a week, or freeze.

Cheddar Tomato Soup
Combine 1 cup cooked small shell pasta with a 10 oz. can of tomato soup, 1 1/4 cups milk, 1 cup grated old cheddar cheese and 1 tsp. dried basil.  Heat, stirring often, until hot.
Makes 3 1/2 Cups