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Brighten up your dinner table with this Italian Baked Mostaccioli Primavera.
This vibrant dish combines al dente mostaccioli pasta with a delightful array of sautéed vegetables, all enveloped in rich marinara sauce and topped with gooey melted cheese.
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It’s a hearty, nutritious meal that’s perfect for feeding a crowd or enjoying as leftovers.
With its colorful presentation and comforting flavors, this pasta bake is sure to become a favorite in your recipe repertoire.
Ingredients
- 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
Step 1: Preheat Oven
- Set your oven to 375°F (190°C) so it’s ready for baking.
Step 2: Cook Pasta
- Boil the mostaccioli pasta according to the package instructions until al dente.
- Drain and set aside.
Step 3: Sauté Vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Step 4: Add Veggies
- Toss in the red and yellow bell peppers, zucchini, and broccoli florets.
- Sauté the vegetables until they are tender, about 7-10 minutes.
Step 5: Mix in Tomatoes and Seasoning
- Add the cherry tomatoes, Italian seasoning, salt, and pepper to the skillet.
- Cook for another 2 minutes to combine the flavors.
Step 6: Combine Pasta and Sauce
- In a large bowl, mix the cooked pasta with the vegetable mixture.
- Stir in the marinara sauce until everything is well coated.
Step 7: Assemble the Dish
- Transfer the pasta and vegetable mixture to a greased 9×13-inch baking dish.
- Top with shredded mozzarella and grated Parmesan cheese.
Step 8: Bake
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Step 9: Garnish and Serve
- Garnish with freshly chopped basil before serving.
- Enjoy your hearty and flavorful Italian pasta bake!
FAQs
Can I use a different type of pasta?
Absolutely! While mostaccioli is great for this recipe, you can use other tubular pasta like penne, rigatoni, or ziti. Just ensure you cook it al dente to avoid mushy pasta after baking.
What can I use as a dairy-free alternative for the cheese?
You can substitute dairy-free mozzarella and Parmesan alternatives. There are many vegan cheese options available that would work well in this dish.
Quick Italian Baked Mostaccioli Primavera
This Italian Baked Mostaccioli Primavera combines tender pasta with a medley of sautéed vegetables, marinara sauce, and a generous topping of melted cheese for a comforting and colorful meal.
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RateServings: 6
Ingredients
- 1 lb mostaccioli pasta
- 2 tbsp olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 yellow bell pepper chopped
- 1 zucchini chopped
- 1 cup broccoli florets
- 1 cherry tomatoes, halved
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- 2 cupps shredded mozzarella cheese
- ½ grated Parmesan cheese
- ¼ cup fresh basil, chopped
Instructions
Preheat Oven
- Set your oven to 375°F (190°C) so it’s ready for baking.
Cook Pasta
- Boil the mostaccioli pasta according to the package instructions until al dente.Drain and set aside.
Sauté Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Veggies
- Toss in the red and yellow bell peppers, zucchini, and broccoli florets. Sauté the vegetables until they are tender, about 7-10 minutes.
Mix in Tomatoes and Seasoning
- Add the cherry tomatoes, Italian seasoning, salt, and pepper to the skillet. Cook for another 2 minutes to combine the flavors.
Combine Pasta and Sauce
- In a large bowl, mix the cooked pasta with the vegetable mixture. Stir in the marinara sauce until everything is well coated.
Assemble the Dish
- Transfer the pasta and vegetable mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
Bake
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
- Garnish with freshly chopped basil before serving. Enjoy your hearty and flavorful Italian pasta bake!
hey, can I skip the veggies or nah? not a big fan lol
Why would you wanna skip the best part? Veggies add so much flavor and color!
just tried makin this but burnt it, oven temps are tricky huh
Adding all these veggies and then baking it? Seems like a mush fest to me. Sandra, ever thought of something less watery?
Actually, if you sauté them right, they come out perfect even after baking!
if you cook pasta in wine instead of water does it become a dessert asking for a friend
Loved this recipe Sandra! Tried it with the kids and even they ate the veggies, miracles do happen!