This Italian-inspired take on an American casserole is about as tasty as a one-dish meal can get. Source: EatingWell Magazine, November 1997

G. Franco Romagnoli
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, 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.

  • Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.

  • Spoon the 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 the top.

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

Tips

Make Ahead Tip: Prepare through step 3, cover and chill for up to 2 days.

Nutrition Facts

372 calories; 8.9 g total fat; 61 mg cholesterol; 394 mg sodium. 57.4 g carbohydrates; 18.3 g protein; Full Nutrition

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 1
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/23/2017
I peeled the eggplant simply because I don't like the skin. I made a mistake and put the breadcrumbs & Parmesan on before the eggs instead of the other way around. It came out a little too crunchy. I may add some ricotta under the eggs and cut the skillet & baking time next time I make it so it won't be so dry. I also like the suggestions from others about adding spinach and more garlic. Will have to try that too! Read More
Rating: 4 stars
10/07/2016
It's great! I added an extra can of tomatoes 2 cups of fresh spinach 1 diced jalepeno extra garlic and some fresh basil. Read More
Rating: 5 stars
04/23/2013
Family Favorite for Many Years I started making this in 1997 and lost the recipe when we moved. I searched for it on and off for years and here it is again! I usually add extra cheese but this is a light dish and the wine adds the unique difference. One for my daughters names this as her all-time favorite! ( We also love Baked Sicilian Spaghetti Cake which appeared in the same issue where capers and black olives make the difference! )Thank you for two of our 'family classics'! Pros: Light wonderfully subtile and sophisticated flavor! Cons: Takes a while to make. Don't over-bake! Read More
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Rating: 2 stars
09/05/2012
Disappointing This looked like a good recipe. There are several steps and the finished dish was really dry though it tasted good. I don't think I'd go to the trouble of making it again. I think the recipe instruction to cook the veggies till thickened evaporated too much moisture. Pros: Tasted good! Cons: Dry kind of a lot of work Read More
Rating: 4 stars
08/13/2012
Took a lot of time but it was pretty good! I used spicy bread crumbs and left out the celery for this recipe. I also didn't add any extra salt or pepper. It was great! I agree that a little less pasta could be used. I'll have to keep that in mind the next time. If you can find spicy bread crumbs use them. I think that's really what made the difference. I got zesty breadcrumbs and was surprised to see that they were made with red pepper. It was delicious though! Pros: lots of veggies Cons: time consuming Read More
Rating: 3 stars
08/02/2012
Pretty good needs a few changes I thought this was a delicious recipe with great veggies. Not sure why there was a need for celery though. Needed lots more salt then I added I found. Also I would make sure the past is very aldente before adding to the veggies. Also cover the dish for most of the cook time maybe uncover the last 10-15min or it will burn the pasta on the top. Needs some other spice added maybe a pinch of red pepper flake...not sure I will experiment with that a bit. Pros: Love the veggies used Cons: Little bland and need to be covered most of cooking time Read More
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Rating: 4 stars
10/30/2011
I just made this for the family and substituted the tomatoes for 3 cups of spicy marinara sauce. I also used an emersion blender and pureed 1/4 of it to thicken. Before I added the pasta I decided to sneak 1/2 a cup. I put it in a small soft whole grain bun and sprinkled it with 2 Tbs of shredded mozzarella and baked it in the toaster oven at 300 degrees for 7 minutes.This was THE BEST vegie sandwich I have ever had. The original version was also a HUGE hit with the family including the kids. A MUST try! I think the sandwich could be highly addicting. Would also make a great topping on a whole weat pizza. Read More
Rating: 4 stars
10/30/2011
Loved it! But will try heidiho's variation as we felt it was a bit dry. The flavor was awesome though and hubby and co-worker thought it was great. Will make again. Read More
Rating: 4 stars
10/29/2011
I made this exactly as written and it was pretty good. My egg ended up cooking on top a bit odd and the top was dry but the bottom was very moist. Half of my family liked it and I will make again--just half the recipe though. Read More
Rating: 4 stars
10/29/2011
Disappointing. Too much pasta for the veggies; not worth the time and trouble. Tasty enough to eat but it would be easier to just use those veggies with some marinara for a nice sauce to top the pasta. Read More
Rating: 4 stars
10/29/2011
I was disappointed. I made it with a friend and once he spooned it on his plate his first words were: Where did the veggies go? Which mirrored my thoughts. Once I added the pasta I immediately checked the recipe to make sure I had the amount right because it seemed like too much; all the veggies disappeared. It was tasty enough to eat but it would be MUCH easier and quicker to just make a nice sauce for the pasta. Not worth the trouble; save your time. Read More