The total cooking time varies slightly depending on the size of the pot and the type of pasta you are using. Signs that the pasta is ready are: All of the liquid is absorbed, the pasta is tender (not too hard or too soft) and has a glossy shine, and the vegetables are warm and no longer frozen.
Small shells will cook faster (8 minutes total) than a larger shaped pasta like penne (10 minutes total).
The pasta will continue to soften just a little bit after you add the parmesan and cover the pot with a lid for a minute or two.
You can add as much or as little parmesan as you want. One full cup of grated parm will make the dish quite cheesy.
I usually make this pasta with a bag of mixed frozen vegetables that has corn, peas, green beans, lime beans and carrots.
To cook a smaller amount, use 8 ounce of dried pasta and 2 1/4 cups of liquid.
Reheating and Storage: This pasta will stay fresh for up to 5 days in the refrigerator.To reheat the pasta, the easiest method is using a microwave. To reheat on the stove, add a few tablespoon of water to the pasta and reheat gently over medium heat, stirring often.