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| 1 Packung | (16 ounces) frozen broccoli, cauliflower and carrot blend |
| 6 Esslöffel | butter |
| 1 | red pepper chopped |
| 1/2 Tasse | onion chopped |
| 2 | cloves garlic minced |
| 1/4 Tasse | flour |
| 1/4 Teelöffel | nutmeg |
| 1/4 Teelöffel | salt |
| 2 Tasse | milk |
| 2 Tasse | (15 ounces) Ricotta cheese |
| 1/2 Tasse | (2 ounces) shredded Parmesan cheese |
| 1/4 Tasse | Minced fresh basil leaves or 1 teaspoon dried |
| 1 1/2 Tasse | (6 ounces) shredded Mozzarella cheese |
| 1 Tasse | (4 ounces) shredded Provolone or Baby Swiss cheese |
| 2 Tasse | (8 ounces) mostaccioli noodles, cooked and drained |
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Thaw frozen vegetables and drain well. Chop coarsely and set aside.
Microwave butter in 1 1/2 quart bowl on High (100 percent power) 1 1/2 minutes or until melted. Stir in pepper, onion and garlic; microwave 3 to 4 minutes or until pepper and onion are tender. Blend in flour, nutmeg and salt; microwave 30 seconds. Stir in milk; microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes. Combine Ricotta cheese, Parmesan cheese and basil. Combine Mozzarella and Provolone cheeses.
Arrange half of the noodles in a single layer in bottom of 12x8-inch baking dish. Top with half of the white sauce mixture, all of the Ricotta mixture, all of the vegetable mixture and half of the Mozzarella cheese mixture; press down lightly. Top with remaining noodles in single layer, remaining white sauce and remaining Mozzarella cheese mixture. Bake at 350 degrees for 40 to 45 minutes or until hot and bubbly. Makes 8 servings.
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