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!

Enjoy! And if you give this Three Cheese Vegetable Mostaccioli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print

Yield: 8+

Three Cheese Vegetable Mostaccioli

This Three Cheese Vegetable Mostaccili is loaded with veggies, whole wheat pasta and 3 types of cheese! Perfect meatless dinner for any night of the week!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• sea salt
• 8 ounces dried whole wheat mostaccioli noodles or penne
• 1 teaspoon olive oil
• 8 ounces sliced cremini (baby portobello) mushrooms
• kosher salt
• freshly ground black pepper
• 2 to 3 handfuls baby spinach
• 1 full recipe (8 cups) Garden Vegetable Ragu
• 4 ounces shredded mozzarella cheese
• 4 ounces shredded sharp provelone
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Preheat your oven to 325° and bring a large pot of water to boil. Once the water is boiling add in a tablespoon of sea salt and cook pasta 2 minutes shy of what is directed on the package. (see notes)
2. Meanwhile, in a large skillet, add olive oil and heat on medium.
3. When hot, add in sliced mushrooms and season with a pinch of kosher salt and some freshly ground black pepper. Cook for 8 minutes or until softened, stirring often.
4. Next, add in spinach until just starting to wilt. Then pour in the garden vegetable ragu, stir and heat until warmed through.
5. Drain the partially cooked pasta and add to the pot with the sauce, stir to combine.
6. Spoon half of the vegetable/ pasta mixture into the prepared pan and top with 1/2 of the mozzrella and provelone cheese and sprinkle with 1/4 cup parmesan.
7. Add the remaining vegetable/pasta mixture and top with the last of the three cheeses.
8. Bake on the middle rack of your preheated oven for 40 minutes or until bubbly and the cheese is golden brown.

Notes

The times for this recipe was based on having the garden vegetable ragu already made. Allow for extra time if making it all in one day.

Also, if making the sauce and mostaccioli at once, sauté the mushrooms after the zucchini. Prepare the rest of thes recipe exactly the same, adding the spinach at the end, after the sauce has simmered for 40 to 60 minutes.

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.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 256 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 15mg Sodium: 450mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 6g Sugar: 2g Sugar Alcohols: 0g Protein: 13g

Nutrition information isn’t always accurate