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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

MyRecipes Recommends That You Make This Veggie Mac-and-Cheese Recipe From Southern Living

MyRecipes