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.
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 9x13-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!
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