Welcome to an irresistible recipe for Baked Mostaccioli with Spring Vegetables, a delightful pasta dish that celebrates the freshness of seasonal produce with a cheesy, comforting twist. Whether you’re looking for a hearty dinner idea or a special dish to share, this baked pasta will satisfy everyone at the table. Let’s dive into the recipe with step-by-step instructions that make this meal an absolute breeze to prepare!
Introduction
Baked Mostaccioli with Spring Vegetables is an easy-to-make, comforting dish that combines the richness of cheesy pasta with the vibrant flavors of spring vegetables. Mostaccioli is a popular tube-shaped pasta commonly used in Italian-American recipes. This baked version is perfect for family dinners or gatherings, and it’s also a fantastic way to enjoy fresh seasonal produce like asparagus, bell peppers, and zucchini.
With layers of mozzarella, ricotta, and marinara, this meal is an explosion of textures and flavors, from the creamy cheese to the tender pasta and perfectly cooked vegetables. Baked mostaccioli is also highly customizable, making it a go-to dish for fans of baked pasta dishes or even traditional lasagna.
Ingredients for Baked Mostaccioli with Spring Vegetables
- 1 lb mostaccioli pasta
- 2 tablespoons olive oil
- 1 cup chopped asparagus
- 1 cup sliced bell peppers
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp dried Italian herbs
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
How to Make Baked Mostaccioli – Step by Step
Step1: Prepare the Pasta
- Preheat your oven to 375°F (190°C).
- Cook the mostaccioli pasta in salted boiling water until it’s just shy of al dente, typically about 1-2 minutes less than the package instructions. Drain and set aside.
Step2: Sauté the Vegetables
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the asparagus, bell peppers, zucchini, and garlic to the skillet. Season with salt, pepper, and Italian herbs.
- Sauté the vegetables for 5-7 minutes until they are just tender but still vibrant.
Step3: Mix Pasta and Vegetables
- In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and marinara sauce. Ensure all the pasta is coated evenly with the sauce.
Step4: Layer the Ingredients
- In a baking dish, layer half of the pasta and vegetable mixture.
- Dot with spoonfuls of ricotta cheese and sprinkle half of the shredded mozzarella.
- Repeat the layers with the remaining pasta mixture and cheeses, finishing with a generous layer of grated Parmesan.
Step5: Bake
- Bake the dish uncovered for 25-30 minutes until the cheese is bubbly and golden brown.
Step6: Garnish and Serve
- Once out of the oven, garnish with fresh basil.
- Serve the baked mostaccioli hot, and enjoy the delicious blend of pasta, vegetables, and cheese!
Helpful Tips for Baked Mostaccioli
- Use fresh seasonal vegetables: Spring vegetables like peas or thinly sliced carrots are great alternatives to asparagus or bell peppers.
- Adjust the cheese: For a lighter version, substitute ricotta with cottage cheese or opt for part-skim mozzarella.
- Cook the pasta al dente: Ensure the pasta is slightly undercooked before baking, as it will continue to cook in the oven.
Cooking Tips for the Best Baked Mostaccioli
- Use a high-quality marinara sauce: Homemade marinara or a premium store-bought version can elevate the flavors of the dish.
- Bake uncovered: This helps the top layer of cheese turn golden and bubbly, giving the dish a delightful texture.
- Season generously: Make sure to taste and adjust the seasoning during the sautéing process for the best flavor.
Serving Suggestions for Baked Mostaccioli
Baked Mostaccioli with Spring Vegetables pairs beautifully with a simple green salad or garlic bread. To make the meal even more special, serve it alongside a crisp white wine like Pinot Grigio or a light red such as Chianti.
Nutritional Information for Baked Mostaccioli (per serving)
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 46g
- Protein: 18g
- Fiber: 4g
- Sugar: 6g
This dish is a hearty and nutritious meal that provides a good balance of carbs, fats, and protein. With the addition of fresh vegetables, it also brings essential vitamins and minerals to the table.
Storage and Leftovers for Baked Mostaccioli
If you have leftovers, store the baked mostaccioli in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. You can also reheat individual portions in the microwave.
For freezing, bake the mostaccioli as instructed, let it cool, and store in a freezer-safe container for up to 3 months. To reheat, thaw it overnight in the refrigerator and then bake at 375°F (190°C) until hot.
Frequently Asked Questions (FAQs) for Baked Mostaccioli
Q1: Can I make this dish gluten-free?
Yes, simply substitute the mostaccioli pasta with your favorite gluten-free pasta.
Q2: What other cheeses can I use?
Feel free to mix in cheeses like fontina, gouda, or provolone for added flavor.
Q3: Can I add meat to this recipe?
Absolutely! Cooked Italian sausage or crumbled bacon can be added to the pasta mixture for a heartier version.
Q4: How can I make this dish vegan?
Use vegan cheese alternatives and a dairy-free ricotta substitute. Also, ensure the pasta and marinara sauce are vegan-friendly.
Related Recipes for Baked Pasta Lovers
- Ultimate Cowboy Casserole with Cornbread – A Hearty Meal
A perfect one-dish meal that combines the hearty flavors of cornbread and beef. - Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
An appetizer bursting with cheesy, savory flavors, perfect for any occasion.
Conclusion
We hope you love this Baked Mostaccioli with Spring Vegetables as much as we do! Whether you’re enjoying it on a cozy weeknight or serving it to guests, this dish is sure to impress with its blend of cheesy, savory, and fresh flavors. Try it out and feel free to share your variations or feedback in the comments below!
Enjoy your cooking adventure!
Print
Baked Mostaccioli with Spring Vegetables – Easy Recipe
Description
Welcome to an irresistible recipe for Baked Mostaccioli with Spring Vegetables, a delightful pasta dish that celebrates the freshness of seasonal produce with a cheesy, comforting twist. Whether you’re looking for a hearty dinner idea or a special dish to share, this baked pasta will satisfy everyone at the table. Let’s dive into the recipe with step-by-step instructions that make this meal an absolute breeze to prepare!
Ingredients
- 1 lb mostaccioli pasta
- 2 tablespoons olive oil
- 1 cup chopped asparagus
- 1 cup sliced bell peppers
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp dried Italian herbs
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
Step 1: Prepare the Pasta
- Preheat your oven to 375°F (190°C).
- Cook the mostaccioli pasta in salted boiling water until it’s just shy of al dente, typically about 1-2 minutes less than the package instructions. Drain and set aside.
Step 2: Sauté the Vegetables
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the asparagus, bell peppers, zucchini, and garlic to the skillet. Season with salt, pepper, and Italian herbs.
- Sauté the vegetables for 5-7 minutes until they are just tender but still vibrant.
Step 3: Mix Pasta and Vegetables
- In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and marinara sauce. Ensure all the pasta is coated evenly with the sauce.
Step 4: Layer the Ingredients
- In a baking dish, layer half of the pasta and vegetable mixture.
- Dot with spoonfuls of ricotta cheese and sprinkle half of the shredded mozzarella.
- Repeat the layers with the remaining pasta mixture and cheeses, finishing with a generous layer of grated Parmesan.
Step 5: Bake
- Bake the dish uncovered for 25-30 minutes until the cheese is bubbly and golden brown.
Step 6: Garnish and Serve
- Once out of the oven, garnish with fresh basil.
- Serve the baked mostaccioli hot, and enjoy the delicious blend of pasta, vegetables, and cheese!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use fresh seasonal vegetables: Spring vegetables like peas or thinly sliced carrots are great alternatives to asparagus or bell peppers.
- Adjust the cheese: For a lighter version, substitute ricotta with cottage cheese or opt for part-skim mozzarella.
- Cook the pasta al dente: Ensure the pasta is slightly undercooked before baking, as it will continue to cook in the oven.
