Veggie Mac-and-Cheese

Prep Time: 30 Minutes

Cook Time: 35 Minutes

Ready In: 65 Minutes

Servings: 6

Ingredients:

8 ounces uncooked elbow macaroni

1 cup chopped fresh broccoli

1 cup diced yellow squash

1/2 cup diced carrots

1 small purple onion, diced

2 garlic cloves, minced

2 teaspoons olive oil

1 (7-ounce) jar roasted red bell peppers, drained and diced

1 (16-ounce) container ricotta cheese

1 (12-ounce) can evaporated milk

1 tablespoon dijon mustard

1 teaspoon salt

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

3 plum tomatoes, sliced

1/3 cup italian-seasoned breadcrumbs

1/2 cup (2 ounces) shredded romano cheese

Directions:

1. Cook macaroni in a Dutch oven according to package directions; drain and set aside.
2. Sauté broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs.
3. Pour mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with breadcrumbs and Romano cheese.
4. Bake, covered, at 350° for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.

By RecipeOfHealth.com