Name: Mostaccioli Veggie Bake
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Nonstick cooking spray -; Mostaccioli pasta - 12 ounces; Olive oil - 2 tablespoons; Red onion, chopped - ½ medium; Garlic, minced - 4 cloves; Yellow squash, halved lengthwise and sliced - 1 medium; Zucchini, halved lengthwise and thinly sliced - 1 medium; Baby carrots, halved - 1 ½ cups; Sliced fresh mushrooms - 2 cups; Oil-packed sun-dried tomatoes, drained, cut into strips - ½ cup; Balsamic Vinegar - 2 tablespoons; Italian-style diced tomatoes, drained - 1 (14.5 ounce) can; Salt and ground black pepper to taste - 1 (14.5 ounce) can; Ricotta cheese - 1 (15 ounce) container; Grated mozzarella cheese - 1 cup; Grated Parmesan cheese - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mostaccioli Veggie Bake

1. Nonstick cooking spray -

2. Mostaccioli pasta - 12 ounces

3. Olive oil - 2 tablespoons

4. Red onion, chopped - ½ medium

5. Garlic, minced - 4 cloves

6. Yellow squash, halved lengthwise and sliced - 1 medium

7. Zucchini, halved lengthwise and thinly sliced - 1 medium

8. Baby carrots, halved - 1 ½ cups

9. Sliced fresh mushrooms - 2 cups

10. Oil-packed sun-dried tomatoes, drained, cut into strips - ½ cup

11. Balsamic Vinegar - 2 tablespoons

12. Italian-style diced tomatoes, drained - 1 (14.5 ounce) can

13. Salt and ground black pepper to taste - 1 (14.5 ounce) can

14. Ricotta cheese - 1 (15 ounce) container

15. Grated mozzarella cheese - 1 cup

16. Grated Parmesan cheese - ½ cup

How to cook deliciously - Mostaccioli Veggie Bake

1. Stage

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until browned, about 15 minutes.