Are you craving a comforting, cheesy, and utterly satisfying meal, but don't want to spend hours in the kitchen? Then this baked mostaccioli recipe is your answer! This vegetarian twist on a classic is packed with flavor, incredibly easy to make, and perfect for a weeknight dinner or a weekend gathering. Forget complicated recipes; this one is a delicious and healthy meal that's surprisingly quick to prepare. It’s a perfect example of homemade cooking at its finest! Get ready to impress your family and friends with this delightful dish.
Ingredients:
- 1 pound mostaccioli pasta
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions:
Step 1: Cook the Pasta
Cook the mostaccioli pasta according to package directions. Drain and set aside. Make sure not to overcook the pasta; you want it al dente.
Step 2: Sauté the Vegetables
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Create the Sauce
Add the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper to the skillet. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally, allowing the flavors to meld. This step is crucial for developing a rich and flavorful sauce.
Step 4: Assemble the Mostaccioli
Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked mostaccioli, ricotta cheese, and half of the Parmesan cheese with the tomato sauce. Mix well to ensure everything is evenly coated.
Step 5: Bake to Perfection
Pour the mostaccioli mixture into a greased 9x13 inch baking dish. Sprinkle the remaining Parmesan cheese and the mozzarella cheese over the top. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 6: Serve and Enjoy!
Let the baked mostaccioli rest for a few minutes before serving. This allows the cheese to set slightly and makes it easier to serve. Enjoy this delicious and easy vegetarian meal!
Tips and Variations:
- For a richer flavor, use a combination of ricotta and whole milk mozzarella cheese.
- Add some sautéed vegetables like mushrooms, zucchini, or bell peppers to the sauce for extra nutrition and flavor.
- If you prefer a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
- For a creamier mostaccioli, stir in a 1/2 cup of heavy cream or milk to the sauce before adding the pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 40-50g
This easy baked mostaccioli recipe is a fantastic addition to your collection of quick dinner ideas and healthy meals. It's a comforting dish that's perfect for any night of the week. Enjoy the delicious and satisfying flavors of this homemade culinary creation!