Mediterranean Baked Penne

READY IN: 1hr 50mins
Top Review by sunny_day

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.

Ingredients Nutrition


  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.

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