Janette's Cheesy Veggie Mac and Cheese

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Vegetable cooking spray

12 ounces dry elbow macaroni (about 3 cups dried)

1/2 cup white wine

4 red bell peppers, stemmed and seeded, cut into thin strips

2 medium yellow squash (about 1 pound), cut into thin strips

2 medium Vidalia onions, chopped

3 cloves garlic, finely chopped

1 tablespoon kosher salt, plus more to taste

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

2 teaspoons dry mustard

1 cup skim milk

Freshly ground black pepper

1/4 teaspoon dried thyme leaves

16 ounces part- skim ricotta cheese

1/4 cup grated Parmesan

1 slice white bread, broken into small pieces