Baked Zucchini Mostaccioli

Baked Zucchini Mostaccioli
Baked Zucchini Mostaccioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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