1 (12 oz.) pkg. mostaccioli pasta or favorite tube shape
2 c. broccoli flowerettes
2 c. cauliflower flowerettes
1 c. thinly sliced carrots
1 c. each shredded Mozzarella, Monterey Jack, Fontina (or Swiss) cheese
1/3 c. grated Parmesan cheese
1/3 c. buttermilk ranch dressing

Cook pasta according to package directions in a large amount of salted, boiling water. Add vegetables during last 45 seconds of cooking. Drain and turn into a large casserole or heat-proof bowl. Gently toss with all cheeses, except half the Parmesan, and ranch dressing. Sprinkle remaining Parmesan cheese on top. If cheese does not melt sufficiently (it should really be just partially melted), place in a 450 degree oven for 5 minutes.