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Baked Mostaccioli with Spring Vegetables - Easy Recipe

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

Scale

  • 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

  1. Preheat your oven to 375°F (190°C).
  2. 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

  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add the asparagus, bell peppers, zucchini, and garlic to the skillet. Season with salt, pepper, and Italian herbs.
  3. Sauté the vegetables for 5-7 minutes until they are just tender but still vibrant.

Step 3: Mix Pasta and Vegetables

  1. 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

  1. In a baking dish, layer half of the pasta and vegetable mixture.
  2. Dot with spoonfuls of ricotta cheese and sprinkle half of the shredded mozzarella.
  3. Repeat the layers with the remaining pasta mixture and cheeses, finishing with a generous layer of grated Parmesan.

Step 5: Bake

  1. Bake the dish uncovered for 25-30 minutes until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

  1. Once out of the oven, garnish with fresh basil.
  2. Serve the baked mostaccioli hot, and enjoy the delicious blend of pasta, vegetables, and cheese!

Equipment

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.

Find it online: https://optimalrecipes.com/baked-mostaccioli-with-spring-vegetables-easy-recipe/