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
Description
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