Mostaccioli with Springtime Squash

mostaccioli with zucchini

mostaccioli with zucchini

Spring is in the air! Time to get back to the farmer’s market and pick up some local produce!  

Mostaccioli with Springtime Squash
Recipe type: Main, Entree, Casserol
Prep time: 
Cook time: 
Total time: 

Serves: 4

Spring time casserole! Add a little sausage for meat lovers!
  • 1 lb. mostaccioli
  • 2 cups pasta sauce (store bought is fine!)
  • 3 small-medium zucchini/squash
  • 1 8 oz. fresh low-fat ricotta cheese
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped basil leaves
  • 1 lemon, juiced
  • ¼ cup olive oil
  • garlic salt and pepper to taste
  • 2 cups mozzarella cheese, grated

  1. Cook pasta in a large saucepan of boiling salted water.
  2. Peel long, thin strips from zucchini.
  3. Combine pasta, zucchini, ricotta, sauce, mint, chives, lemon juice and oil in a large bowl.
  4. Season with garlic salt and pepper.
  5. Toss to combine.
  6. Top with mozzarella.
  7. Bake in preheated 375F oven for 25 minutes.
  8. Garnish with a little extra freshly chopped herbs, optional.


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