Best Vegetarian Mostaccioli Recipes for Easy Weeknight Meals

If you’re looking for a comforting, hearty, and absolutely delicious pasta dish that fits perfectly into a vegetarian lifestyle, look no further than mostaccioli! This classic Italian-American pasta is versatile, easy to prepare, and can be loaded with a variety of fresh vegetables, herbs, and cheeses to make a truly satisfying meal.

Whether you’re cooking for family, friends, or just treating yourself, these best vegetarian mostaccioli recipes bring vibrant flavors and textures together in every bite.

With its tubular shape, mostaccioli holds onto sauces beautifully, making every forkful a perfect blend of pasta and rich, savory goodness. In this post, we’ll explore three standout vegetarian mostaccioli recipes that are sure to become staples in your kitchen.

From a classic baked version to a creamy Alfredo twist and a spicy sun-dried tomato variation, these dishes cater to a range of tastes and occasions.

Ready to impress your taste buds and enjoy a nutritious meal? Let’s dive into the best vegetarian mostaccioli recipes that you will love making and eating again and again!

Why You’ll Love This Recipe

Mostaccioli is a beloved pasta shape that’s perfect for baked dishes and saucy recipes alike. What makes these vegetarian versions stand out is their focus on fresh, wholesome ingredients combined with comforting cheese and herbs.

These recipes are:

• Easy to customize based on your favorite veggies or what you have on hand.
• Perfect for meal prep or feeding a crowd with minimal fuss.
• Loaded with plant-based nutrition while delivering rich, satisfying flavors.
• Great for all skill levels from beginner cooks to seasoned chefs.

Plus, each recipe is a crowd-pleaser, making it ideal for weeknight dinners, potlucks, or cozy weekend meals. You can enjoy the richness of cheese and sauce without any meat, proving that vegetarian pasta dishes can be just as hearty and satisfying.

Ingredients

Classic Baked Vegetarian Mostaccioli

• 12 oz mostaccioli pasta
• 2 cups marinara sauce (store-bought or homemade)
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 medium zucchini, diced
• 1 cup sliced mushrooms
• 1 small red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Creamy Alfredo Mostaccioli with Spinach and Peas

• 12 oz mostaccioli pasta
• 2 cups Classico Sun Dried Tomato Alfredo Sauce (try the recipe here)
• 1 cup fresh baby spinach
• 1 cup frozen peas, thawed
• 1 cup shredded mozzarella cheese
• ¼ tsp nutmeg
• 2 tbsp butter
• Salt and pepper to taste

Spicy Sun-Dried Tomato and Roasted Red Pepper Mostaccioli

• 12 oz mostaccioli pasta
• 1 cup sun-dried tomatoes, chopped
• 1 cup roasted red peppers, sliced
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp red pepper flakes (adjust to taste)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Fresh parsley for garnish

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Large mixing bowl
• 9×13 inch baking dish
• Medium sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

Classic Baked Vegetarian Mostaccioli

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the mostaccioli pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a sauté pan over medium heat. Add minced garlic, diced zucchini, mushrooms, and red bell pepper. Cook until tender, about 5-7 minutes. Season with salt and pepper.
3. In a large bowl, combine cooked pasta, sautéed vegetables, and marinara sauce. Stir in ricotta cheese, reserving ½ cup of mozzarella for topping.
4. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly on top.
5. Bake uncovered for 25-30 minutes or until the cheese is bubbly and golden brown.
6. Garnish with fresh basil and serve warm.

Creamy Alfredo Mostaccioli with Spinach and Peas

1. Cook mostaccioli pasta in salted boiling water until al dente. Drain and set aside.
2. In a large sauté pan, melt butter over medium heat. Add the Alfredo sauce and stir in nutmeg, salt, and pepper.
3. Add spinach and peas to the sauce and cook for 2-3 minutes until the spinach wilts and peas are heated through.
4. Toss the cooked pasta into the sauce mixture until evenly coated.
5. Sprinkle mozzarella cheese on top, cover, and let sit for a few minutes until cheese melts.
6. Serve immediately with optional fresh herbs or cracked black pepper.

Spicy Sun-Dried Tomato and Roasted Red Pepper Mostaccioli

1. Bring a large pot of salted water to a boil and cook mostaccioli pasta until al dente. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute.
3. Add sun-dried tomatoes and roasted red peppers to the pan. Cook for 3-4 minutes, stirring frequently.
4. Stir in marinara sauce and red pepper flakes, simmer for 5 minutes to meld flavors.
5. Combine pasta and sauce, then transfer to a baking dish. Top with mozzarella and Parmesan cheeses.
6. Bake at 375°F (190°C) for 20 minutes, until cheese is melted and slightly browned.
7. Garnish with fresh parsley before serving.

Tips & Variations

“For a gluten-free option, substitute mostaccioli with your favorite gluten-free pasta. You can also swap out cheeses for vegan alternatives to make these dishes fully plant-based.”

Here are a few ideas to personalize your mostaccioli experience:

• Add roasted eggplant or artichoke hearts for extra depth of flavor.
• Use a blend of cheeses like provolone, fontina, or gouda for a unique twist.
• Incorporate fresh herbs like oregano, thyme, or rosemary for enhanced aroma.
• For a spicy kick, add chopped jalapeños or a dash of hot sauce to the sauce.
• Try layering the pasta with sliced fresh tomatoes before baking for a fresh burst.

Want to explore more comforting pasta dishes? Check out our Cheese Penny Recipe for another cheesy delight or indulge your sweet tooth afterward with the Chocolate Heaven Cake Recipe.

Nutrition Facts

Note: Nutrition facts will vary slightly depending on ingredients and portion size.

Serving Suggestions

Mostaccioli pairs beautifully with a variety of sides and beverages. Consider serving your vegetarian mostaccioli with:

• A crisp green salad with lemon vinaigrette to balance the richness.
• Garlic bread or herb focaccia for soaking up extra sauce.
• Steamed or roasted seasonal vegetables like asparagus, broccoli, or green beans.
• A light red wine such as Chianti or Pinot Noir for the classic Italian experience.
• Or keep it simple with sparkling water infused with fresh citrus.

Conclusion

These best vegetarian mostaccioli recipes prove that you don’t need meat to enjoy a rich, comforting pasta dinner. With fresh vegetables, luscious sauces, and melty cheese, each version offers a unique and delicious way to enjoy this classic pasta.

Whether you prefer the timeless appeal of baked mostaccioli, the creamy indulgence of Alfredo, or the bold flavors of sun-dried tomatoes and roasted peppers, these recipes are versatile and satisfying.

They’re perfect for weeknight meals, family gatherings, or anytime you want a warm, home-cooked dish that’s packed with flavor and nutrition.

Don’t forget to explore other fantastic recipes like the Classico Sun Dried Tomato Alfredo Sauce Recipe to elevate your pasta nights even further. Happy cooking and buon appetito!

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