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

G. Franco Romagnoli
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.

Reviews (7)

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
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
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
Rating: 3 stars
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
Rating: 5 stars
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
Rating: 4 stars
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: 4 stars
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: 2 stars
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
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
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