Macaroni Primavera

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In this recipe, the vegetables and macaroni cook together in the same pot, making cleanup a breeze.

Ingredients

4 qts. water
1 (8-oz.) package macaroni, uncooked
3 large carrots, scraped and sliced
2 C. fresh broccoli flowerets
1 C. coarsely chopped fresh yellow squash
1 C. cottage cheese
1/2 (8-oz.) package cream cheese, softened
1 Tbs. prepared mustard
1/4 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. pepper
1 C. sliced fresh mushrooms
1 C. (4 oz.) shredded mozzarella cheese
1 C. (4 oz.) shredded Cheddar cheese
3 Tbs. freshly grated Parmesan cheese

Directions

Bring 4 quarts water to a boil in a large Dutch oven; add macaroni, and cook 4 minutes. Add sliced carrot, and cook 2 minutes; add broccoli flowerets, and cook 2 minutes. Stir in squash, and cook 1 minute; drain. Combine cottage cheese and next 5 ingredients in a large bowl; stir in pasta mixture, mushrooms, mozzarella cheese, and half of Cheddar cheese. Spoon into a lightly greased 2-quart baking dish; sprinkle with Parmesan cheese and remaining Cheddar cheese. Bake at 375° for 20 minutes, shielding with foil after 15 minutes to prevent over-browning if necessary.

Yield: 6 to 8 servings