Preheat oven to 375°

Boil water in pot to cook pastas and then cook pastas until they are half cooked

Strain pastas and set aside

In pot heat milk, half of the butter, and the cheese wedges and whisk until blended. Then add seasonings and stir until blended

Use remaining butter to grease a baking pan. You can use a square pan or I used a bread pan

Add a layer of pasta, diced veggies and garlic, meatless crumbles and sprinkle romano cheese and cheddar along layer

Pour milk mixture over pasta after one or two layers. Then add remaining ingredients until gone.

Bake covered for 25-35 minutes

Remove, sprinkle with parsely (flakes or fresh) and red pepper flakes and enjoy. Pairs great with sauted veggies. I used baby carrots, zuchinni, baby radishes and garlic in olive oil.

Tip: if using meat instead of precooked meatless crumbles make sure you brown meat prior to adding it in before baking.

Also, I like the look of two different pastas but you can use either or. You can also use many different types of veggies.