Vegetarian Baked Mostaccioli
Elevate your weeknight dinner routine with this irresistible Vegetarian Baked Mostaccioli, a hearty and comforting Italian-inspired casserole loaded with vibrant vegetables and creamy cheeses. Featuring tender mostaccioli pasta mixed with a rich tomato sauce brimming with diced zucchini, bell peppers, mushrooms, and aromatic garlic and onion, this dish is a veggie-packed delight. Ricotta cheese adds luscious creaminess, while layers of bubbling mozzarella and nutty Parmesan create the ultimate golden, melty topping. Perfectly seasoned with dried oregano and basil, this baked pasta dish is a crowd-pleaser that’s easy to prepare and ready in just one hour. Serve it warm for a satisfying vegetarian meal packed with flavor, texture, and wholesome ingredients.
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Recipe Information
Ingredients
- 16 oz mostaccioli pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 whole garlic cloves, minced
- 1 large bell pepper, diced
- 1 large zucchini, sliced
- 8 oz mushrooms, sliced
- 28 oz canned diced tomatoes
- 15 oz tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 2-3 minutes until it becomes translucent.
Add the minced garlic and diced bell pepper to the skillet, cooking for another 2 minutes.
Stir in the sliced zucchini and mushrooms, cooking for 5-6 minutes or until the vegetables are tender.
Add the canned diced tomatoes and tomato sauce to the skillet. Stir in the dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10 minutes to blend the flavors.
In a large mixing bowl, combine the cooked pasta with the sauce and vegetables. Mix in the ricotta cheese until well combined.
Transfer the pasta and sauce mixture to a 9x13 inch baking dish. Top with shredded mozzarella cheese and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the baked mostaccioli cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 6613 mg | 288% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 61.4 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 4224 mg | 325% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4233 mg | 90% | |
*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.
