Baked Mostaccioli Recipe Vegetarian Style Made Easy

If you’re craving a hearty, comforting pasta dish that’s both delicious and vegetarian-friendly, baked mostaccioli is the perfect choice. This classic Italian-American casserole offers tender tubular pasta smothered in a rich tomato sauce, layered with gooey melted cheese, and baked to perfection.

It’s a crowd-pleaser that satisfies with bold flavors and a warm, homey feel.

What makes this baked mostaccioli recipe truly special is the addition of fresh vegetables and a blend of cheeses that elevate the taste without the need for meat. Whether you’re a vegetarian looking for a satisfying meal or simply want to enjoy a delicious meatless dinner, this recipe will quickly become a staple.

Plus, it’s easy enough for weeknights but elegant enough for weekend gatherings.

Ready to whip up this veggie-packed baked pasta? Let’s dive into the ingredients and step-by-step instructions to create this unforgettable dish.

Why You’ll Love This Recipe

Baked mostaccioli is comfort food at its finest. Here’s why this vegetarian version will win your heart:

• Rich and flavorful: The combination of a robust marinara sauce, sautéed vegetables, and Italian herbs creates a perfectly balanced flavor profile.
• Cheesy goodness: Layers of mozzarella and parmesan cheese melt beautifully to create that irresistible golden crust.
• Vegetable-packed: This recipe sneaks in healthy veggies like bell peppers, mushrooms, and spinach for added nutrition and texture.
• Family-friendly: Even picky eaters love this dish, making it a great option for family dinners or potlucks.
• Make-ahead friendly: You can assemble it ahead of time and bake it when ready, perfect for busy schedules.

Ingredients

• 12 ounces mostaccioli pasta (or penne as a substitute)
• 2 cups marinara sauce (store-bought or homemade)
• 1 cup sliced mushrooms
• 1 medium bell pepper, diced (choose any color you like)
• 2 cups fresh spinach, roughly chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• 9×13 inch baking dish
• Mixing bowls
• Colander or strainer
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with olive oil or non-stick spray.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the mostaccioli and cook until al dente according to package instructions (usually about 9-11 minutes). Drain and set aside.
3. Sauté the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent—about 2-3 minutes.
4. Add mushrooms and bell pepper: Stir in the sliced mushrooms and diced bell pepper. Cook until softened, around 5 minutes.
5. Wilt the spinach: Toss in the chopped spinach and cook until just wilted, about 2 minutes. Season the mixture with salt, pepper, and Italian seasoning.
6. Combine pasta and sauce: In a large mixing bowl, add the cooked pasta, sautéed vegetables, and marinara sauce. Stir well to coat everything evenly.
7. Layer the dish: Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and parmesan cheeses over the top.
8. Add the remaining pasta: Spoon the remaining pasta mixture on top, then finish with the remaining cheese.
9. Bake uncovered: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly with a golden crust.
10. Let it rest: Remove from the oven and let the baked mostaccioli rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Tips & Variations

To keep your baked mostaccioli vegetarian yet protein-packed, try adding cooked lentils or crumbled tofu for extra texture and nutrition.

For a vegan version, substitute the cheese with plant-based alternatives and use nutritional yeast for a cheesy flavor.

If you like a little heat, add red pepper flakes to the sauce or sprinkle on top before baking.

Swap out vegetables based on what you have in your fridge—zucchini, eggplant, or even kale work beautifully.

Nutrition Facts

Serving Suggestions

This baked mostaccioli pairs wonderfully with a fresh green salad tossed in a tangy vinaigrette to balance the richness of the cheese. Garlic bread or crusty Italian bread also complements this dish beautifully.

For a complete meal, serve with a side of roasted vegetables or steamed broccoli. If you’d like to explore more vegetarian-friendly dishes, check out our Kosher Vegetarian Recipes for additional inspiration.

Conclusion

This baked mostaccioli recipe is a fantastic way to enjoy a classic Italian-American favorite without meat, packed with fresh vegetables and luscious cheese. It’s simple to prepare, hearty, and perfect for feeding a hungry crowd or enjoying as leftovers the next day.

Plus, it’s flexible—feel free to swap in your favorite veggies or adjust the cheese to suit your taste.

Whether you’re cooking for family, friends, or just yourself, this vegetarian baked mostaccioli will quickly become a go-to comfort meal. Don’t forget to explore other comforting recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for dessert or a delightful breakfast treat like the Glazed Twist Donut Recipe.

Happy cooking and buon appetito!

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