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Veggie Mac 'n' Cheese

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Veggie Mac 'n' Cheese

 

8 oz. uncooked elbow macaroni

1 cup fresh broccoli, chopped

1 cup yellow squash, diced

1/2 cup carrots, peeled and diced

1 small purple onion, diced

2 garlic cloves, minced

2 tsp. extra virgin olive oil

1 jar (7 oz.) jar roasted red bell peppers, drained and diced

1 container (16 oz.) ricotta cheese

1 can (12 oz.) evaporated milk

1 TB Dijon mustard

1 tsp. salt

1 tsp. ground black pepper

2 large eggs, lightly beaten

3 plum tomatoes, sliced

1/3 cup Italian seasoned bread crumbs

1/2 cup (2 oz.) Romano cheese, shredded

 

Cook macaroni in a Dutch oven according to package directions, about 8

minutes. Drain and set aside.

 

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.

 

Pour mixture into a lightly greased 9 " x 13 " baking dish. Top with tomato

slices; sprinkle with bread

crumbs and Romano cheese.

 

Bake, covered, in a preheated 350° F., oven, for 15 minutes; uncover and bake

20 more minutes or

until golden. Serve warm.

 

Yield:  6 to 8 servings.

 

 

 

 

 

 

 

 

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