Vegetable Pasta Cheese Bake

Here is another meal that we discovered that fits into the "Has Healthy Elements and the Kids Like It" category. To be honest I'm not sure why the kids like it but I'm grateful. (When I was little I would have voluntarily fasted before eating this meal, but I didn't do broccoli back then.)
Here's the recipe:

1 cup uncooked medium size shell macaroni
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup shredded carrots
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsely flakes
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
Cook macaroni according to instructions on package, leaving out any fat and salt. Drain well and set aside.
Steam broccoli, cauliflower, carrots and mushrooms in a small amount of boiling water until tender-crisp, about 7-8 minutes. Combine cooked macaroni, steamed vegetables, cheese and all spices; mix gently. Pour into a 2 quart casserole dish. Bake at 350 degress for 10 minutes or until cheese melts. Makes 8 servings.

I like that the amount of cheese is small, just enough to make it a little gooey and make it kid friendly.
Here are pics from the first time we had this.

The completely empty baking dish.


The girls with empty plates. See how happy and satisfied they are?


Here's Will who wanted me to take his picture too. I complied even though he didn't eat any, he only eats cottage cheese. Last week we got him to try a bit of "Pasagna". He also bit a carrot once and now brags that he eats carrots because they're good for you.