MACARONI PRIMAVERA

MACARONI PRIMAVERA

4 qts water
1 pkg (8oz) macaroni
3 large carrots, scraped and sliced
2 cups fresh broccoli flowerets
1 cup coarsely chopped yellow squash
1 cup cottage cheese
4oz (1/2 of an 8 oz pkg) cream cheese, softened
1 tbs prepared mustard
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp hot sauce
1 cup sliced fresh mushrooms
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
3 tbs freshly grated Parmesan cheese

Bring 4 quarts water to a boil in a large Dutch oven; add macaroni and cook 4 minutes. Add carrots and cook 2 minutes; add broccoli 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 degrees F. for 20 minutes, shielding with aluminum foil after 15 minutes to prevent over browning, if necessary.

Serves 6 to 8.