Mostaccioli Veggie Bake

Prepare this meatless mostaccioli veggie bake for your next Meatless Monday--packed with flavor thanks to cheeses, sun-dried tomatoes, squash, and mushrooms.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 489 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until browned, about 15 minutes.