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Mediterranean Baked Penne

November 1997

Your rating: None Average: 3.8 (57 votes)

This Italian-inspired take on an American casserole is about as tasty as a one-dish meal can get.



READER'S COMMENT:
"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. "
Mediterranean Baked Penne Recipe

9 Reviews for Mediterranean Baked Penne

11/04/2010
Anonymous

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.

Comments
09/22/2010

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.

Comments
03/13/2010

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.

Comments
01/11/2010

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.

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