Triple Cheese Pasta Casserole - cooking recipe

Ingredients

12 oz. tricolor corkscrew macaroni (rotelle)
1 16-oz. package frozen yellow, green, and red sweet peppers and onion stir-fry vegetables
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 tsp. dried oregano or basil, crushed
3 1/2 cups milk
8 oz. smoked Gouda cheese, shredded (2 cups)
1/2 of an 8-oz. package cream cheese, cut up
1/3 cup finely shredded Parmesan cheese
Sliced plum tomatoes (optional)
Snipped fresh oregano or basil (optional)

Preparation

Cook corkscrew macaroni in lightly salted boiling water in a large pot for 7 minutes.
Add frozen vegetables; return to boiling.
Cook for 2 minutes more or till pasta is tender.
Drain well.