Baked Mostaccioli with Spring Vegetables

Baked mostaccioli with spring greens serves fantastically with a crisp inexperienced salad dressed in a mild French dressing or a citrusy Caesar salad. For some thing a bit heartier, a slice of garlic bread or focaccia does wonders to scoop up all these stunning saucy bits.

INGREDIENTS

• 1 lb mostaccioli pasta
• 2 tablespoons olive oil
• 1 cup chopped asparagus
• 1 cup sliced bell peppers
• 1 cup cherry tomatoes, halved
• 1 small zucchini, sliced
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp dried Italian herbs
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C).
2. Cook the mostaccioli pasta in a massive pot of boiling salted water till it is simply shy of al dente. Drain and set aside.
3. In a giant skillet, warmth the olive oil over medium heat. Add the asparagus, bell peppers, zucchini, and garlic. Season with salt, pepper, and Italian herbs. Sauté till the veggies are simply tender, about 5-7 minutes.
4. In a giant mixing bowl, mix the cooked pasta, sautéed vegetables, and marinara sauce. Mix properly to make certain all the pasta is coated.
5. In a baking dish, layer half of of the pasta and vegetable mixture. Dot with spoonfuls of ricotta cheese and half of of the mozzarella cheese. Repeat with the ultimate pasta combination and cheeses.
6. Top the remaining layer with grated Parmesan cheese.
7. Bake uncovered for 25-30 minutes, or till the cheese is bubbly and golden.
8. Garnish with clean basil earlier than serving.

Enjoy.

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