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Mediterranean Baked Penne

italian, cheese, casseroles, pastanoodle

1/2 cup fine dry breadcrumbs
2 small zucchini
1 medium eggplant boutl pound
1 green or red bell pepper
1 medium onion
1 stalk celery
1 tablespoon olive oil
1 clove garlic; minced
1/4 cup dry white wine
28 ounces plum tomatoes; drained
--and coarsely chopped
--juice reserved
salt & freshly ground black pepper; to taste
1 pound dried penne rigate
--or rigatoni
1 1/2 cups coarsely grated part-skim mozzarell
-- cheese
2 large eggs; lightly beaten
2 tablespoons freshly grated parmesan cheese

1. Preheat oven to 375F. Lightly oil a 3-quart baking dish or coat it with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess.

2. Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice. Put a pot of water on to boil for cooking pasta.

3. In a large nonstick skillet, heat oil over medium-high heat. Add diced vegetables; saute until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add wine and stir until almost evaporated, about 2 minutes. Add tomatoes and juice. Bring to a simmer and cook until thickened, 10 to 15 minutes. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.

4. Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with vegetable mixture and mix in mozzarella. (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.)

5. Spoon pasta mixture into prepared baking dish and drizzle eggs evenly over the top. In a small bowl, combine remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over pasta.

6. Bake pasta for 40 to 50 minutes, or until golden and bubbly. Let stand for 10 minutes before serving.


390 calories per serving; 17 grams protein; 8 grams fat (3.2 grams saturated fat); 59 grams carbohydrate; 350 mg sodium: 66 mg cholesterol; 3 grams fiber.

Italian Name: Pasticcio di Penne in Cianfotta

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 8 servings

Preparation Time: 0:00

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