Healthy Baked Mostaccioli
Elevate your weeknight dinner routine with this Healthy Baked Mostaccioli, a comforting yet nutrient-packed twist on a classic Italian favorite. Made with wholesome whole-grain pasta, lean ground turkey, and a medley of fresh vegetables like zucchini and bell peppers, this dish is as good for your body as it is for your taste buds. A rich, homemade tomato sauce infused with garlic, Italian seasoning, and just a hint of spice envelopes the pasta, while a gooey duo of part-skim mozzarella and Parmesan cheese creates that irresistible baked pasta finish. Perfectly suited for meal prepping or satisfying the entire family, this easy-to-make, oven-baked meal hits all the marks for flavor, nutrition, and convenience. Garnish with fresh basil for a vibrant finish, and enjoy a guilt-free indulgence baked to bubbly perfection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Whole-grain mostaccioli pasta
- 1 tablespoon Olive oil
- 1 pound Lean ground turkey
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 medium Bell pepper (red or yellow), diced
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 0.5 teaspoon Red pepper flakes (optional for spice)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded part-skim mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the whole-grain mostaccioli pasta according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it into small pieces with a spatula, about 5-7 minutes.
Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic, zucchini, and bell pepper, cooking for another 3-4 minutes until the vegetables are tender.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Simmer the sauce for 10 minutes to let the flavors combine, stirring occasionally.
Add the cooked mostaccioli pasta to the skillet, mixing well to coat the pasta in the sauce.
Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheese over the top. Add the remaining pasta mixture and top with the rest of the mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the baked mostaccioli cool for 5 minutes. Garnish with fresh basil leaves if desired. Serve and enjoy!
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 62.8 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1720 mg | 132% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5972 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
