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

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.