Rating: 3.5 stars
10 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Source: EatingWell Magazine, November 1997




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

372 calories; protein 18.3g; carbohydrates 57.4g; dietary fiber 7.8g; sugars 8.1g; fat 8.9g; saturated fat 3.6g; cholesterol 61.3mg; vitamin a iu 413.8IU; vitamin c 19.8mg; folate 56mcg; calcium 223.2mg; iron 2.6mg; magnesium 75mg; potassium 402.2mg; sodium 393.9mg; thiamin 0.3mg.

3 starch, 1 vegetable, 1 medium-fat meat