Baked Mostaccioli with Spring Vegetables

Baked Mostaccioli with Spring Vegetables

Boiled mostaccioli is the dish that brings a warm smile to any table, especially when combined with a

burst of vegetables. An Italian-American classic, Mostaccioli is similar to its cousin but with a softer

side. This dish bridges the gap between crispy, cheesy winter bread and light, sweet winter bread.

Perfect for a slightly lighter evening when you’re craving something hot but still want the perfect taste

of

for the new season.

Grilled mostaccioli and summer vegetables go well with a green salad with light dressing or a citrus

Caesar salad. For something less filling, a slice of garlic bread or focaccia works wonders to add some

nice texture.

Ingredients

1 kilo mostaccioli pasta

2 tablespoons olive oil

1 cup chopped asparagus

1 cup chopped apple

1 cup cut in half

1 small zucchini, sliced ​​

3 cloves garlic, finely chopped

Salt and pepper to taste

1 teaspoon dried Italian seasoning

2 cups marinara sauce

1 cup ricotta cheese

2 cups grated mozzarella

1/2 cup grated Parmesan cheese

Fresh basil for garnish

Instructions for Use

1. Preheat your oven to 190°C.

2. Cook macaccioli pasta in a large pot of boiling salted water until almost al dente. Drain and set

aside.

3. Heat the olive oil in a large skillet over medium heat. Add asparagus, peppers, zucchini and garlic.

Season with salt, pepper and Italian herbs. Cook until vegetables are tender, 5-7 minutes.

4. In a large mixing bowl, combine cooked shrimp, sautéed vegetables, and marinara sauce. Mix well

to cover the entire paste.

5. Place half the pasta and mixed vegetables in a baking dish. Sprinkle with a tablespoon of ricotta

cheese and half the mozzarella cheese. Repeat with remaining macaroni-cheese mixture.

6. Spread the last layer with Parmesan cheese.

7. Bake, uncovered, for 25-30 minutes or until cheese is bubbly and golden brown.

8. Garnish with fresh basil before serving.

Variations and Tips

You can add Italian dressing or crumbled bacon for extra flavor. If you’re leaning towards a lighter

version, you can replace the cottage cheese with ricotta and use part-skim mozzarella. Don’t be afraid

to mix up vegetables depending on the season; Spring peas or grated carrots will also add nice

texture.

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