1 1/2 c. elbow macaroni
2 med. carrots, peeled & cut diagonally in 1/4 inch slices
5 oz. broccoli florets, separated
1/4 lb. zucchini, diced
1 c. low fat cottage cheese
1 tbsp. Dijon mustard
1/8 tsp. Tabasco
Salt & pepper to taste
4 oz. sharp cheddar cheese, coarsely shredded
4 oz. part skim mozzarella cheese, coarsely shredded
1 tbsp. Parmesan cheese

Cook pasta in large sauce pan of boiling salted water 4 minutes. Add carrots and cook 2 minutes. Add broccoli and cook 2 minutes. Drain pasta and vegetables, reserving 1/2 cup cooking liquid. Return pasta and vegetables to sauce pan. Add zucchini.

Preheat oven to 400 degrees. Lightly butter 1 1/2 quart baking dish or 4 x 6 casserole. Blend cottage cheese with reserved pasta liquid, mustard and Tabasco in blender or processor until smooth. Stir into pasta and vegetables. Season with salt and pepper. Mix in cheddar and mozzarella cheeses.

Transfer to prepared dish. Sprinkle with Parmesan cheese. Bake until top begins to brown, about 20 minutes. Serve hot.