Veggie Macaroni and Cheese

• 12 cup white wine
• 4 red bell peppers, cut into thin strips
• 2 zucchini, cut into thin strips
• 2 sweet onions, coarsely chopped
• 15 ounces part-skim ricotta cheese
• 1 tablespoon unsalted butter
• 2 tablespoons flour
• 1 cup skim milk
• 12 ounces elbow macaroni
• 14 cup parmesan cheese, grated

1. Heat oven to 375F.
2. Cook pasta in boiling water until just al dente.
3. Drain.
4. On a large skillet over medium high heat, bring wine to a boil.
5. Add bell peppers, zucchini and onion.
6. Cook, stirring occasionally, 12-15 minutes- or until vegetables are tender and most of the liquid has evaporated.
7. Season with salt and pepper to taste.
8. In a food processor , process ricotta until smooth.
9. In a small saucepan, melt butter over medium heat.
10. Add flour and cook about 2 minutes, whisking constantly.
11. Slowly whisk in milk and cook, whisking, 4-5 minutes, or until thickened.
12. In a large bowl, combine cooked pasta, vegetables, ricotta and white sauce until well mixed.
13. Season with salt and pepper and transfer to a 2.5 quart baking dish coated with cooking spray.
14. Sprinkle with parmesan cheese and bake for 25 minutes, or until golden brown and bubbly around the edges.

white wine, red bell peppers, zucchini, sweet onions, ricotta cheese, unsalted butter, flour, milk, macaroni, parmesan cheese

Taken from www.food.com/recipe/veggie-macaroni-and-cheese-199404 (may not work)