1. Recipes

How to Make Mostaccioli Veggie Bake - A Step-by-Step Guide

Mostaccioli Veggie Bake is a delightful and comforting dish that is perfect for any occasion. This baked pasta dish is loaded with healthy vegetables, flavorful herbs, and gooey cheese, making it a crowd-pleaser for everyone. Whether you're hosting a dinner party, looking for a quick and easy weeknight meal, or just craving a comforting dish, this Mostaccioli Veggie Bake is the perfect choice. It's a great way to get your family to eat their veggies without sacrificing flavor or taste.

<...
Read more

Ingredients

  • nonstick cooking spray
  • 12 ounces mostaccioli pasta
  • 2 tablespoons olive oil
  • ½ medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 medium yellow squash, halved lengthwise and sliced
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1 ½ cups baby carrots, halved
  • 2 cups sliced fresh mushrooms
  • ½ cup oil-packed sun-dried tomatoes, drained, cut into strips
  • 2 tablespoons balsamic vinegar
  • 1 (14.5 ounce) can Italian-style diced tomatoes, drained
  • salt and ground black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 1 cup grated mozzarella cheese
  • ½ cup grated Parmesan cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain well and pour into the prepared baking dish.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Add squash, zucchini, and baby carrots; cook and stir for 5 minutes. Add mushrooms, sun-dried tomatoes, and vinegar; cook for 2 minutes more. Stir in diced tomatoes. Heat for 1 minute. Remove from heat and season with salt and pepper.
  • Stir ricotta and mozzarella cheeses together in a medium bowl. Put 1/2 into the veggie mixture and stir gently. Pour over cooked pasta and stir to combine. Use remainder of cheese mixture to top pasta. Sprinkle with Parmesan cheese.
  • Bake in the preheated oven until browned, about 15 minutes.

    • Nutrition

    489 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 40mg
    • Sodium: 669mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 6g
    • Total Sugars: 9g
    • Protein: 26g
    • Vitamin C: 21mg
    • Calcium: 461mg
    • Iron: 3mg
    • Potassium: 853mg

    Categories

    Vegetarian recipes
    Pasta recipes
    Baked recipes
    Italian recipes
    Casserole recipes