Baked Mostaccioli Primavera

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Looking for a comforting and wholesome pasta dish that’s packed with flavor and fresh vegetables? Baked Mostaccioli Primavera is the perfect choice. With a medley of vibrant bell peppers, zucchini, broccoli, and tomatoes, this dish is a delightful way to enjoy pasta and veggies in one tasty bake. It’s simple to make, yet impressive enough to serve for dinner parties or a cozy family meal

Why You’ll Love This Recipe

• Packed with Vegetables: A great way to incorporate more veggies into your meal.

• Simple & Quick: Ready in under an hour, perfect for busy nights.

• Family-Friendly: Kids and adults alike will enjoy the flavorful combination of pasta and veggies.

• Customizable: Add more of your favorite vegetables or protein for variation.

• Cheesy Goodness: Who can resist a generous layer of melted mozzarella and Parmesan?

Ingredients Breakdown

Pasta & Sauce:

• Mostaccioli pasta (1 lb): A tubular pasta that holds onto sauce perfectly.

• Marinara sauce (2 cups): The base sauce that brings rich tomato flavor.

Vegetables:

• Olive oil (2 tbsp): For sautéing.

• Onion (1 small, chopped): Adds sweetness and depth.

• Garlic (3 cloves, minced): Fragrant and savory.

• Red & yellow bell peppers (1 each, chopped): Sweet, colorful additions.

• Zucchini (1, chopped): Light and tender texture.

• Broccoli florets (1 cup): Adds crunch and flavor.

• Cherry tomatoes (1 cup, halved): Burst of freshness.

Seasonings & Cheese:

• Italian seasoning (1 tsp): Classic herb blend.

• Salt & pepper: To taste.

• Shredded mozzarella (2 cups): For that gooey, melty topping.

• Grated Parmesan (½ cup): Sharp, salty finish.

Garnish:

• Fresh basil (¼ cup, chopped): Adds a fresh, aromatic touch.

Tips and Tricks

• Veggie Substitutions: Feel free to swap or add vegetables like spinach, mushrooms, or eggplant for a unique twist.

• Add Protein: To make this a more filling dish, add grilled chicken, sausage, or ground beef to the veggie mixture.

• Make Ahead: This dish can be assembled ahead of time and stored in the fridge for up to 24 hours before baking.

• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.

Variations and Customizations

• Spicy Kick: Add red pepper flakes or a few dashes of hot sauce for a bit of heat.

• Dairy-Free: Use dairy-free cheese options for a vegan or lactose-free version.

• Gluten-Free: Use gluten-free pasta if you need to make this dish gluten-free.

Pairing Suggestions

Baked Mostaccioli Primavera is a complete meal on its own but pairs wonderfully with:

• A Side Salad: A crisp green salad with a balsamic vinaigrette would balance the richness of the pasta.

• Garlic Bread: A classic Italian side, perfect for dipping into the marinara sauce.

• Roasted Vegetables: Enhance the vegetable flavor with a side of roasted carrots or green beans.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze the dish before baking for up to 3 months. When ready to eat, bake from frozen, adding extra time to the cook time.

Popular Questions

Can I use a different pasta?
Yes! Feel free to use any pasta shape you prefer, such as penne, rigatoni, or fusilli.

Can I make this dish vegan?
Yes! Simply use a plant-based cheese and omit any meat.

Can I add meat to this dish?
Absolutely! Italian sausage, chicken, or ground beef would all work well with this recipe.

Baked Mostaccioli Primavera

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• Author: easysweetmeal
• Total Time: 45 minutes
• Yield: 6-8 servings 1x

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Description

A colorful, veggie-packed twist on classic baked pasta, this dish combines mostaccioli pasta, fresh sautéed vegetables, marinara sauce, and a cheesy topping. It’s an easy, comforting, and flavorful meal that brings a burst of spring to your dinner table!

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Ingredients

Scale 1x2x3x

• 1 pound mostaccioli pasta

• 2 tablespoons olive oil

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 zucchini, chopped

• 1 cup broccoli florets

• 1 cup cherry tomatoes, halved

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• 2 cups marinara sauce

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/4 cup fresh basil, chopped

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Instructions

1. Preheat the Oven

Set your oven to 375°F (190°C) and let it preheat while you prepare the other ingredients.

2. Cook the Pasta

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

3. Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the red and yellow bell peppers, zucchini, and broccoli florets. Sauté until the vegetables are tender, about 7-10 minutes.
Stir in the cherry tomatoes, Italian seasoning, salt, and pepper. Cook for an additional 2 minutes.

4. Combine the Pasta & Veggies

In a large mixing bowl, combine the cooked pasta with the vegetable mixture. Pour in the marinara sauce and stir until well combined.

5. Transfer to Baking Dish

Transfer the pasta and vegetable mixture to a greased 9×13-inch baking dish. Spread it out evenly.

6. Top with Cheese

Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the pasta mixture.

7. Bake

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

8. Garnish & Serve

Once the pasta is done baking, remove from the oven and garnish with fresh chopped basil before serving.

Notes

This Baked Mostaccioli Primavera is the perfect blend of pasta, veggies, and cheese. It’s customizable, easy to make, and ideal for serving a crowd. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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