Grown up mac & cheese

We're getting a new fridge on Friday- yay! - so we need to try to empty out the fridge as much as possible by then. Since I had yesterday off as well as the first, I made a good start on it, including making a more grown-up version of mac & cheese.

4 cups short whole wheat pasta, cooked (about 2 cups dry)
1 Tbsp olive oil
1/2 cup onion, diced
1/2 cup red, yellow and/or orange peppers, diced
2 cups fresh spinach (or 1/2 cup frozen, thawed and drained well)
1/2 cup frozen peas (optional, but tasty!)
2/3 cup diced tomatoes (optional, but tasty!)
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp thyme
1 Tbsp flour
1/2 cup low-fat cottage cheese
1/2 cup low-fat milk
1 cup cheese, 2-3 kinds, grated or crumbled, of your choice*
1/2 cup wholegrain breadcrumbs

1. Preheat the oven to 350°. Boil pasta accoring to package directions to al dente.

2. Cook onion and peppers in a large pan until they are soft. Add spinach and peas and cover until spinach wilts. Remove from heat and stir in salt, pepper, thyme, and flour.

3. Mix together cottage cheese, milk, and cheeses.

4. Lightly oil a 6-quart casserole, then mix together pasta, onion mixture, and cheese mixture. Sprinkle breadcrumbs on top, then bake, covered, for 15 minutes. Remove cover and bake for another 15 minutes.

*Suggested cheeses are extra-sharp cheddar, Jarlsberg, Asiago, Parmesean, mozzarella, goat cheese, and Gorgonzolla - but use what you have or your imagination!