1 pound baby carrots
1 15 ounce cans or bottles Italian-style diced tomatoes with green peppers
1 stalk celery, finely chopped
1 large onion, thinly sliced
1 cucumber, thinly sliced
2 green onions, thinly sliced
4 cups macaroni, divided
1/4 cup minced celery
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried oregano
2 teaspoons paprika
Preheat grill for high heat.
Pyre a large pot, and heat water in it to a boil. Place carrots in pot. Cook 5 minutes, until tender. Remove from water; drain, and set aside.
Heat oven to 350 degrees F (175 degrees C).
In a large bowl, mix vegetables with sauce. Set aside.
Layer the tomato mixture and the lemon juice in bottom of greased bowl. Sprinkle shredded cheese mixture over kidney beans. Layer balls of pasta over remaining salad mixture. Sprinkle with remaining cheese. Dust with paprika.
Bake in preheated oven for 30 minutes, or until bread puffs and cheese is bubbly.