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Veggie Mac-and-Cheese

Prep time 30 mins
Cook time 35 mins
Yield 6 to 8 servings

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

How to Make It

  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.