Vegetarian Baked Mostaccioli

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 533.8
  • Total Fat: 25.8 g
  • Cholesterol: 60.0 mg
  • Sodium: 990.9 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 43.1 g

View full nutritional breakdown of Vegetarian Baked Mostaccioli calories by ingredient
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Introduction

Instead of mostaccioli pasta, I substituted penne pasta for it. as it was more readily available as whole grain. This is a complete meal, it does not need salad as a companion. Baked Mostaccioli is far easier to make than lasagna, because the noodles are easier to cook and you don't need to layer the ingredients. Instead of mostaccioli pasta, I substituted penne pasta for it. as it was more readily available as whole grain. This is a complete meal, it does not need salad as a companion. Baked Mostaccioli is far easier to make than lasagna, because the noodles are easier to cook and you don't need to layer the ingredients.
Number of Servings: 8

Ingredients

    8 ounces (1/2 box) of Barilla Whole Grain Penne
    1 lb. (a 16 oz. bag) frozen chopped spinach
    5 cups of shredded mozzarella cheese, please use block cheese that you shred yourself, not pre-shredded bagged cheese
    1 jar Trader Giotto's No Salt Added Organic Marinara Sauce
    4 sausages Tofurky Original Italian Sausage, sliced thinly

Directions

Spray a 9 x 13 inch casserole dish with a lid, such as Corningware, with non-stick spray. Set aside.

Either boil some water (about 2 quarts) apart from the pasta water or boil water in an electric kettle to quickly defrost your spinach. I use an electric kettle since it's very fast. Pour frozen spinach in a colander. While water on the stove is heating for the penne, pour boiling water over the spinach and allow it to drain while preparing the penne.

Cook pasta according to directions on box, then drain. You can, if you want, cook all the pasta and freeze half of it for later use. I do that all the time. When I need pasta, I just remove the amount I need from the freezer, throw it in boiling water and immediately drain it. Almost instant pasta!

After you have drained the pasta sufficiently, pour it into a large bowl. Add the spinach--you may need to squeeze excess water from it first. If you don't have a cut, and your hands are clean (soap & water! nail brush!), feel free to squeeze with your hands, you don't need to wring it with a clean towel. Mix the spinach into the pasta, make sure there are no clumps.
Mix 3 cups of cheese into the penne, and lastly pour in the entire bottle of sauce. Add the Tofurky sausage last as it is the most delicate. Make sure every thing is mixed well and pour bowl into the prepared casserole dish.
Lastly, sprinkle remaining 2 cups of cheese over the top. You may sprinkle Italian seasoning over the cheese if you wish (opt.). Cover casserole with lid and bake for 30 min. in a preheated 375 degree oven. For the last 10 minutes of baking, remove the lid to ensure the browning of the cheese topping.



Serving Size: 8 servings

TAGS:  Vegetarian Meals |

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