Veggie Mac-And-Cheese

• 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

1. Cook macaroni in a Dutch oven according to package directions; drain and set aside.
2. Saute 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 350u0b0 for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.

elbow macaroni, fresh broccoli, yellow squash, carrots, purple onion, garlic, olive oil, red bell peppers, ricotta cheese, milk, mustard, salt, freshly ground pepper, eggs, tomatoes, italianseasoned breadcrumbs, romano cheese

Taken from www.myrecipes.com/recipe/veggie-mac-and-cheese (may not work)