My Italian neighbor shared this dish with us and we just had to get the recipe!

Now, baked mostaccioli, that’s a dish that brings a hearty smile to any table, especially when combined with the vibrant burst of spring vegetables. Originally an Italian-American concoction, mostaccioli is similar to its cousin penne, but with smooth sides. This dish bridges the gap between the robust, cheese-laden pasta bakes of winter and the lighter, fresher fare of spring. It’s perfect for those slightly chilly evenings when you crave something warming but yearn for the bright flavors of the new season.

Baked mostaccioli with spring vegetables serves beautifully with a crisp green salad dressed in a light vinaigrette or a citrusy Caesar salad. For something a bit heartier, a slice of garlic bread or focaccia does wonders to scoop up all those lovely saucy bits.

Servings: 6