Creamy Ziti Vegetable Bake

Source: Vegetarian Times Cookbook (slightly modified by Aimee)

12 ounces uncooked ziti
2 TB oil
½ cup chopped onion
2 cloves garlic, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1 small zucchini, chopped
1 broccoli crown, cut into small florets
1 cup milk
8 ounces tofu, cubed
1 cup cottage cheese
¼ cup hot water
2 TB Dijon mustard
2 TB parmesan cheese
1 cup shredded cheese
½ cup bread crumbs

1. Preheat oven to 350
2. In large pot, cook ziti according to package directions. Drain & return to pot.
3. Meanwhile, heat oil in large skillet; saute onion, garlic, & peppers 5 minutes. Add zucchini & broccoli; saute until crisp-tender and add to pasta mixture.
4. In blender, combine milk, tofu, cottage cheese, water, mustard, & parmesan heese; process until smooth & stir into pasta mixture along with shredded cheese.
5. Put mixture in oiled casserole dish & sprinkle with bread crumbs. Bake 40 minutes or until heated through.