Name: Mostaccioli Veggie Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: nonstick cooking spray; 12 ounces mostaccioli pasta; 2 tablespoons olive oil; 0.5 medium red onion, chopped; 4 cloves garlic, minced; 1 medium yellow squash, halved lengthwise and sliced; 1 medium zucchini, halved lengthwise and thinly sliced; 1.5 cups baby carrots, halved; 2 cups sliced fresh mushrooms; 0.5 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; 0.5 cup grated Parmesan cheese

Mostaccioli Veggie Bake

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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.

Recipe by Judy

Published on March 3, 2006

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

489	Calories
18g	Fat
59g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 489
% Daily Value *
Total Fat 18g	23%
Saturated Fat 8g	39%
Cholesterol 40mg	13%
Sodium 669mg	29%
Total Carbohydrate 59g	22%
Dietary Fiber 6g	20%
Total Sugars 9g
Protein 26g
Vitamin C 21mg	103%
Calcium 461mg	35%
Iron 3mg	17%
Potassium 853mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.