This Three Cheese Vegetable Mostaccioli is loaded with lots of hearty veggies, whole wheat pasta and three types of cheese! The perfect meatless dinner for any night of the week!
As the years go on, older recipes get buried under newer, prettier ones. It’s a fact. So while I post brand spanking new recipes 3 to 4 days a week, I also try to reshoot an older recipe to update the post with fresh photography. Last week, I made a huge pot of this garden vegetable ragu. The post was from 2010 and in desperate need of a make over.
While the sauce was simmering, I thought about how amazing it would be as the base to a vegetable Mostaccioli. I mean, I already have a traditional and Italian sausage recipe. A vegetarian version was destine to happen, right?
In this recipe, I quickly sautéed mushrooms and wilted spinach before adding the garden vegetable ragu. Tossing it with partially cooked whole wheat pasta and layering it with not one, but THREE types of delicious cheese.
It’s so incredible, you won’t even miss the meat!
To Make This Three Cheese Vegetable Mostaccioli You Will Need:
- whole wheat mostaccioli or penne pasta
- olive oil
- sliced cremini
- kosher salt
- freshly ground black pepper
- garden vegetable ragu
- mozzarella cheese
- sharp provelone cheese
- parmesan cheese
Bring a large pot of water to a boil. Once boiling, stir in 1 tablespoon sea salt and add in the pasta, cooking until 2 minutes shy of al dente. Also, preheat your oven to 325°.
In a deep sided 12-inch skillet, add 1 teaspoon olive oil and heat on medium to medium-low heat. Once hot, add 8 ounces sliced cremini mushrooms, a pinch of kosher salt and freshly ground black pepper.
Stir and cook until tender, about 8 minutes.
Add in 4 handfuls of baby spinach, stir and cook until JUST starting to wilt.
Pour in the garden vegetable ragu, stir to combine and heat through just until warm, it doesn’t have to be hot.
Add the partially cooked whole wheat pasta to the skillet.
I suggest adding the pasta to the water once you’ve poured in the vegetable ragu to the skillet. A good rule of thumb: the sauce can always wait for the pasta, not the other way around otherwise the pasta will stick together.
Gently toss to combine.
In a deep 9×13 baking dish, layer half of the vegetable ragu and then sprinkle with half of the mozzarella, provolone and parmesan. Then repeat with the remaining ragu and cheeses.
Baked uncovered, on the middle rack of your preheated oven for 40 minutes or until bubbling and the cheese is melted and golden in spots. Rotate the pan halfway through to ensure even cooking.
Sprinkle with minced fresh parsley and basil for a burst of herbaceous freshness.
An instant cozy, delicious vegetarian pasta dish.
And the combination of cheeses, smells absolutely heavenly! Serve this with warm bread and a fresh green salad for the perfect #meatlessmonday!
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