Why not go meatless? This is a very colorful mostaccioli recipe to brighten up your dining experience. You can change the vegetables and add more cheese if desired. For something different give it a try.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
489 Calories
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.
Ingredients
2 tablespoons olive oil
½ cup grated Parmesan cheese
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
½ medium red onion, chopped
1 medium yellow squash, halved lengthwise and sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 ½ cups baby carrots, halved
½ cup oil-packed sun-dried tomatoes, drained, cut into strips
