2 16 ounce boxes whole wheat elbow pasta
1 red organic pepper, chopped
1 yellow organic pepper, chopped
1 orange organic pepper, chopped
2 garlic cloves, chopped

Sauce

1 1/2 cup Greek yogurt
1 1/2 cup organic milk
16 oz sharp cheddar cheese, grated
1/2 cup parmesan cheese
2 tsp cajun seasoning, or you can make your own
1 tsp celtic salt

2 16 ounce boxes whole wheat elbow pasta 1 red organic pepper, chopped 1 yellow organic pepper, chopped 1 orange organic pepper, chopped 2 garlic cloves, chopped 1 1/2 cup Greek yogurt 1 1/2 cup organic milk 16 oz sharp cheddar cheese, grated 1/2 cup parmesan cheese 2 tsp cajun seasoning, or you can make your own 1 tsp celtic salt

Prepare the pasta according to package instructions. Under cook the pasta for a couple of minutes as it will cook further in the oven.

In a non-stick skillet place one tablespoon of olive oil and place the peppers. Cook them until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

Meanwhile, in your food processor place the sauce ingredients and pulse until well combined. Preheat your oven to 375F.

Transfer the cooked pasta and veggies to a large rectangular 9x13 ceramic baking dish followed by the sauce. Mix all the ingredients until the pasta is well covered with the sauce. Cover the dish with foil paper to avoid some of the pasta in the top to dry out. Bake at 375 F for 20-25 minutes.

Serve immediately.