1 package (16 ounces) frozen broccoli, cauliflower, and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1-1/2 cups (6 ounces) Wisconsin mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*
*1 1/2 cups dry, uncooked mostaccioli
Preheat oven to 350°F.
Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
Microwave butter in 1-1/2 quart bowl on high for 1 1/2 minutes or until melted. Stir in red 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.**
In separate bowl, combine Ricotta, Parmesan and basil. In an additional bowl, combine Mozzarella and Provolone.
Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish. Top with 1/2 of the white sauce mixture, all of the Ricotta mixture, all of the vegetable mixture and 1/2 of the Mozzarella mixture; press down lightly. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining Mozzarella mixture. Bake for 40-45 minutes or until hot and bubbly. Let stand 10 minutes before serving.
**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4-5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.