recipe ingredients
8 oz bow tie pasta
1 cup chopped fresh broccoli
1 cup diced yellow squash
1/2 cup diced carrots
1 small sweet onion, diced
2 cloves garlic, minced
2 tsp. olive oil
1 (7 oz) jar roasted red bell peppers, drained and diced
1 (16 oz) container part skim ricotta cheese
1 (12 fluid ounce) can evaporated skim milk
1 Tbsp. Dijon mustard
1 tsp. salt
1 tsp. fresh cracked black pepper
1/2 cup egg substitute
3 plum tomatoes, sliced
1/3 cup Italian-seasoned breadcrumbs
1/2 cup grated Romano cheese

recipe directions
Preheat oven to 350*F. Cook bow tie pasta according to package directions. Do not overcook. Drain and put in large mixing bowl. Saute broccoli, squash, carrots and onion in olive oil until tender. Add vegetables to pasta. Stir in red peppers, ricotta cheese, evaporated milk, mustard, salt and pepper. Stir well to blend, then stir in the egg substitute.

Pour mixture into a 9×13 pan which has been sprayed with cooking spray. Top with tomato slices, bread crumbs, and Romano cheese. Cover with foil and bake for 15 minutes. Uncover and bake 20 minutes more or until golden.

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