Confetti Macaroni Bake^

• 3 cups pasta, elbow macaroni whole wheat
• 2 cups water boiling
• 1 pound cottage cheese (low-fat 1%)
• 1/2 each sweet red bell peppers sweet, diced
• 1/2 each green bell peppers diced
• 1 cup yellow summer squash sliced
• 1 cup zucchini sliced
• 1 medium onions sliced
• 1/2 teaspoon garlic powder
• 1 teaspoon oregano dried
• 1/2 teaspoon basil dried
• 2 tablespoons parsley leaves fresh, chopped
• 1 can tomato paste no salt
• 1 can tomatoes quartered, with juice
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. Layer evenly in baking dish: macaroni, water, cottage cheese, peppers, yellow squash, zucchini and onion.
2. Sprinkle with seasonings and then layer the tomato paste, tomatoes and juice.
3. Sprinkle with cheese and bake in a preheated 350F (180C).
4. oven, uncovered, 1 1/2 hours.

pasta, water boiling, cottage cheese, sweet red bell peppers, green bell peppers, yellow summer, zucchini, onions, garlic, oregano, basil, parsley, tomato paste, tomatoes, parmesan

Taken from recipeland.com/recipe/v/confetti-macaroni-bake^-35042 (may not work)