Try this twist on a traditional pasta bake, featuring fresh zucchini and three different types of cheeses.
  • Makes: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Zucchini is a good source of vitamins A and C as well as heart-healthy potassium and fiber.

  • Recipe Created By:
  • Recipe From: Illinois Partners


  1. Cook the pasta according to package directions; drain and set aside.
  2. Preheat oven to 400 degrees.
  3. In a medium bowl, combine tomatoes, Italian seasoning, dried onions and sugar. Heat for 3 minutes in microwave to blend flavors.
  4. In another bowl, mix together zucchini, ricotta, ½ cup mozzarella, ½ cup Parmesan and the egg. Season with salt and pepper.
  5. Coat a 9-by-13-inch casserole dish with cooking spray and spread half of tomato sauce mixture on the bottom. Layer mostaccioli, ricotta mixture and remaining sauce. Sprinkle with the remaining ½ cup mozzarella and 1 tablespoon Parmesan cheese.
  6. Bake until top is brown and sauce is bubbling. Sprinkle fresh basil leaves over top.

Tips & Notes

If you'd like to make this a gluten-free recipe, simply substitute a gluten-free pasta for the mostaccioli.



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