Veggie Mac-And-Cheese Recipe

Ingredients <br>- 8 ounces uncooked elbow macaroni <br>- 1 cup chopped fresh broccoli <br>- 1 cup diced yellow squash <br>- 1/2 cup diced carrots <br>- 1 small purple onion, diced <br>- 2 cloves garlic, minced <br>- 2 teaspoons olive oil <br>- 1 (7 ounce) jar roasted red bell peppers, drained and diced <br>- 1 (16 ounce) container ricotta cheese <br>- 1 (12 fluid ounce) can evaporated milk <br>- 1 tablespoon Dijon mustard <br>- 1 teaspoon salt <br>- 1 teaspoon freshly ground black pepper <br>- 2 eggs, lightly beaten <br>- 3 plum tomatoes, sliced <br>- 1/3 cup Italian-seasoned breadcrumbs <br>- 1/2 cup grated Romano cheese <br><p></p>Directions <br>step 1: COOK macaroni in a Dutch oven according to package directions; drain and set aside. <br>step 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. <br>step 3: POUR mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with bread crumbs and Romano cheese. <br>step 4: BAKE, covered, at 350 degrees for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm. <br>

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 cloves garlic, minced
- 2 teaspoons olive oil
- 1 (7 ounce) jar roasted red bell peppers, drained and diced
- 1 (16 ounce) container ricotta cheese
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
- 3 plum tomatoes, sliced
- 1/3 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Romano cheese

Directions
step 1: COOK macaroni in a Dutch oven according to package directions; drain and set aside.
step 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.
step 3: POUR mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with bread crumbs and Romano cheese.
step 4: BAKE, covered, at 350 degrees for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.

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