Veggie Mac-And-Cheese

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Southern Living


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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

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