penne pasta baked with cheese, corn, and peas

I was traveling last weekend, so no updates for the last three days.

(serves 3, no leftovers)

penne pasta baked with cheese, corn, and peas

3/4 box penne pasta
1 cup frozen corn
1 cup frozen peas
lots and lots of cheese (I recommend using white cheddar): this roughly translates to somewhere between 6 to 8 oz, depending on how cheesy you like it
1 cup soy milk
salt
pepper

Boil water, and cook the penne pasta according to instructions on the box.

Preheat the oven to 350 F.

Melt the cheese in the soy milk, adding salt and pepper to taste (I added approximately 1/2 tsp of each).

Place the pasta, mixing in with the cheese in an 8-inch pyrex square dish.

Put in the oven and bake for 15 minutes or so, to make the cheese thick and gooey. Broil the top on low for a couple minutes, until it's nicely browned.

Serve with a spinach salad.