Mediterranean Baked Penne |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Ingredients:
1/2 cup fine dry breadcrumb |
2 small zucchini |
1 medium eggplant (about l pound) |
1 green bell peppers or 1 red bell pepper |
1 medium onion |
1 stalk celery |
1 tablespoon olive oil |
1 clove garlic, minced |
1/4 cup dry white wine |
28 ounces plum tomatoes, drained and coarsely chopped,juice reserved |
salt & freshly ground black pepper |
1 lb dried penne rigate or 1 lb rigatoni pasta |
1 1/2 cups coarsely grated part-skim mozzarella cheese |
2 large eggs, lightly beaten |
2 tablespoons freshly grated parmesan cheese |
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.
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