Mediterranean Baked Penne
From EatingWell: November 1997
This Italian-inspired take on an American casserole is about as tasty as a one-dish meal can get.
- 1/2 cup fine dry breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 2 small zucchini, chopped
- 1 medium eggplant, (about 1 pound), chopped
- 1 green or red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1 stalk celery, sliced
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1 28-ounce can plum tomatoes, drained and coarsely chopped, juice reserved
- Salt & freshly ground pepper, to taste
- 1 pound dried penne rigate, or rigatoni
- 1 1/2 cups coarsely grated part-skim mozzarella cheese
- 2 large eggs, lightly beaten
- 2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 375°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.
- 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 & Notes
- Make Ahead Tip: Prepare through Step 3, cover and chill for up to 2 days.
Per serving: 387 calories; 9 g fat (4 g sat, 2 g mono); 65 mg cholesterol; 57 g carbohydrates; 17 g protein; 5 g fiber; 312 mg sodium; 315 mg potassium.
Carbohydrate Servings: 3 1/2
Exchanges: 3 starch, 1 vegetable, 1 medium-fat meat
More From EatingWell
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
Wraps are a delicious and healthy alternative to standard...
From grilled steak to creamy chicken, our quick and healthy...
If you’re trying to cut back on carbs or are following a low-...
Asparagus, rhubarb, peas, artichokes, beets, carrots and more...
Take advantage of all of the spring’s fresh produce with our...
Quinoa is a superfood that is packed with fiber and protein...
Healthy scones are as easy to make as a quick bread and these...
Turkish, Lebanese and other Middle Eastern flavors star in...The easiest way to make your chicken sing—punch it up with fresh...
Our healthy lemon recipes are bursting with the bright,...
Preventing heart disease through diet is made easier with our...
Instead of going out for date night, stay in and cook a...
One-pot meals are great, but they often serve a crowd. These...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- November 1997