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Baked Zucchini Mostaccioli


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  • 8 oz. mostaccioli noodles
  • 3-1/2 c. (28 oz) crushed tomatoes
  • 1 T. Italian seasoning
  • 2 tsp. dried onion flakes
  • 1 tsp. sugar
  • 1 med. zucchini, grated (about 1 cup)
  • 1 c. part-skim ricotta cheese
  • 1 c. shredded mozzarella cheese, divided
  • 1/2 c. plus 1 T. Parmesan cheese
  • 1 egg, slightly beaten
  • Sale and Pepper
  • 2 fresh basil leaves, finely chopped



Step 1

Cook pasta according to package directions; drain and set aside. Preheat oven to 400 degrees.

In a medium bowl, combine tomatoes, Italian seasoning, dried onions and sugar. Heat for 3 minutes in microwave to blend flavors.

In another bowl, mix together zucchini, ricotta, 1/2 c. mozzarella, 1/2 c. Parmesan and egg. Season with salt and pepper.

Coat a 9x13 casserole dish with cooking spray and spread half of tomato sauce mixture on the bottom. Layer mostaccioli, ricotta and remaining sauce. Sprinkle with remaining 1/2 c. mozzarella and 1 T. Paremsan. Bake until top is brown and sauce is bubbling - about 35-40 minutes. Sprinkle with fresh basil on top.

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