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1 c. elbow macaroni
boiling water
1 (10 oz.) pkg. frozen mixed
vegetables, thawed and
8 oz. Monterey Jack cheese
1/4 c. grated Parmesan cheese
2 c. (16 oz.) small curd
cottage cheese
1/2 tsp. dried basil leaves,
1/4 tsp. dried oregano leaves,
1/4 tsp. dried tarragon
leaves, crumbled
1/4 tsp. pepper
1/4 tsp. salt or to taste
1 large tomato, peeled and
chopped fresh parsley

Heat oven to 400 degrees. Cook macaroni in boiling water 10
minutes or until tender. Drain; spread evenly in shallow
2-quart baking dish. Distribute mixed vegetables over macaro-
ni. Dice half the Jack cheese. Mix with Parmesan and cottage
cheeses, basil, oregano, tarragon, pepper and salt. Spoon over
vegetable layer. Arrange tomato slices down center of baking
dish. Cut remaining Jack cheese in finger-size strips and
arrange, spoke fashion on dish. Bake 20 minutes or until hot
and bubbly. Sprinkle with chopped parsley. Makes 4 servings.

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