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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

04/23/2013
Anonymous
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'!

Light, wonderfully subtile and sophisticated flavor!
Comments
09/05/2012
Anonymous
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.

Tasted good!
Comments
08/12/2012
Anonymous
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!

lots of veggies
Comments
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.

Love the veggies used
Comments
11/04/2010
Anonymous

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.

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