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1
Preheat the oven to 325 degrees F.
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2
Spray a 2 quart baking dish with vegetable cooking spray, set aside.
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3
Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes.
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4
Drain, rinse under cold running water, and return to the pot.
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5
Meanwhile, heat the wine in a large nonstick skillet over medium-high heat.
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6
Add the bell peppers, squash, onions, and garlic, and 2 teaspoons of salt, and cook until tender, 10 to 12 minutes, adding a little water if more liquid is needed.
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7
Drain the vegetables in a large colander set over a bowl.
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8
Add the vegetables to the pasta and set the juices from the vegetables aside.
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9
Melt the butter in a small saucepan over medium heat.
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10
Add the flour and mustard and cook, stirring constantly, for 2 to 3 minutes.
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11
Whisking constantly, slowly pour in the milk and the juices from the vegetables.
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12
Add the thyme and the remaining 1 teaspoon of salt.
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13
Cook, stirring, for 4 to 5 minutes.
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14
Season with additional salt and pepper, to taste.
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15
Beat the ricotta until smooth and slowly beat in the white sauce.
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16
Toss with the macaroni mixture.
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17
Transfer to the 2-quart baking dish and sprinkle with Parmesan.
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18
Sprinkle bread crumbs over the top and lightly spray them with the vegetable cooking spray.
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19
Bake until top is golden brown, about 35 minutes.
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20
Serve immediately.
