Mediterranean Baked Penne

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Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 375° degrees.
  2. Lightly oil a 3-quart baking dish or coat it with nonstick spray.
  3. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess.
  4. Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice.
  5. Put a pot of water on to boil for cooking pasta.
  6. In a large nonstick skillet, heat oil over medium-high heat.
  7. Add diced vegetables; saute until tender, about 10 minutes.
  8. Add garlic and cook, stirring, for 1 minute more.
  9. Add wine and stir until almost evaporated, about 2 minutes.
  10. Add tomatoes and juice.
  11. Bring to a simmer and cook until thickened, 10 to 15 minutes.
  12. Season with salt and pepper.
  13. Transfer to a large bowl and let cool to room temperature.
  14. Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes.
  15. Drain and rinse well.
  16. Toss pasta with vegetable mixture and mix in mozzarella.
  17. (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.) Spoon pasta mixture into prepared baking dish and drizzle eggs evenly over the top.
  18. In a small bowl, combine remaining 1/4 cup breadcrumbs and parmesan.
  19. Sprinkle evenly over pasta.
  20. Bake pasta for 40 to 50 minutes, or until golden and bubbly.
  21. Let stand for 10 minutes before serving.
Most Helpful

4 5

Nice mild flavor. I omitted the eggplant, celery and garlic since I didn't have any on hand, but I didn't feel the finished product was at a loss for it. It was a bit on the time-consuming side, but for a Saturday dinner, it worked alright. I will prepare this dish again.