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

1 lb mostaccioli pasta
2 tablespoons olive oil
1 cup chopped asparagus
1 cup sliced bell peppers
1 cup cherry tomatoes, halved
1 small zucchini, sliced
3 cloves garlic, minced
Salt and pepper to taste
1 tsp dried Italian herbs
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil for garnish

1. Preheat your oven to 375°F (190°C).

2. Cook the mostaccioli pasta in a large pot of boiling salted water until it is just shy of al dente. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the asparagus, bell peppers, zucchini, and garlic. Season with salt, pepper, and Italian herbs. Sauté until the vegetables are just tender, about 5-7 minutes.

4. In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and marinara sauce. Mix well to ensure all the pasta is coated.

5. In a baking dish, layer half of the pasta and vegetable mixture. Dot with spoonfuls of ricotta cheese and half of the mozzarella cheese. Repeat with the remaining pasta mixture and cheeses.

6. Top the final layer with grated Parmesan cheese.

7. Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden.

8. Garnish with fresh basil before serving.

For a bit of a twist, you can add some cooked Italian sausage or crumbled bacon for added flavor. If you’re leaning towards a lighter version, you can substitute cottage cheese for ricotta, and use part-skim mozzarella. Don’t hesitate to mix up the vegetables based on what’s in season; spring peas or thinly sliced carrots would also make delightful additions.