Vegetarian Baked Mostaccioli

Indulge in the ultimate comfort food with this Vegetarian Baked Mostaccioli recipe – a hearty, wholesome dish that's perfect for family dinners or meal prep. Featuring tender mostaccioli pasta tossed in a rich tomato-based sauce brimming with sautéed vegetables like zucchini, mushrooms, and bell peppers, this recipe is a vegetarian delight. Creamy ricotta cheese is folded into the mix, while a generous topping of melted mozzarella and Parmesan forms a golden, bubbly crust after baking. With simple pantry staples like dried oregano and basil enhancing the flavor, this baked pasta dish comes together effortlessly but tastes like you’ve spent hours in the kitchen. Ready in just an hour and serving eight, it's an ideal choice for weeknight meals or gatherings. Whether you're feeding a crowd or saving some leftovers for later, this vegetarian mostaccioli is sure to become a favorite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside.

Step 3

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.

Step 4

Add the minced garlic and diced bell pepper to the skillet, cooking for another 2 minutes.

Step 5

Stir in the sliced zucchini and mushrooms, cooking for 5-6 minutes or until the vegetables are tender.

Step 6

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.

Step 7

In a large mixing bowl, combine the cooked pasta with the sauce and vegetables. Mix in the ricotta cheese until well combined.

Step 8

Transfer the pasta and sauce mixture to a 9x13 inch baking dish. Top with shredded mozzarella cheese and grated Parmesan cheese.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Step 11

Let the baked mostaccioli cool for a few minutes before serving. Enjoy!

Nutrition Facts

Serving size	(3218.0g)

Amount per serving	% Daily Value*
Calories	3168.2

Total Fat 171.2g	0%
Saturated Fat 76.9g	0%
Polyunsaturated Fat 9.5g
Cholesterol 477.1mg	0%
Sodium 6613.1mg	0%
Total Carbohydrate 256.9g	0%
Dietary Fiber 39.2g	0%
Total Sugars 61.4g
Protein 171.1g	0%

Vitamin D 22.7IU	0%
Calcium 4223.9mg	0%
Iron 16.0mg	0%
Potassium 4233.0mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 21.0%

Carbs: 31.6%