Email to Buny      

Baked: Mediterranean Baked Penne

Source of Recipe

Eating Well, November 1997


List of Ingredients

1/2 cup fine dry breadcrumbs
2 small zucchini
1 medium eggplant - about l pound
1 green or 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 -- to taste
1 pound dried penne rigate--or rigatoni
1 1/2 cups coarsely grated part-skim mozzarella cheese
2 large eggs -- lightly beaten
2 tablespoons freshly grated parmesan cheese


Recipe

Preheat oven to 375ºF. Lightly oil a 3-quart baking dish or coat it with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice. Put a pot of water on to boil for cooking pasta. In a large nonstick skillet, heat oil over medium-high heat. Add diced vegetables; saute 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 vegetable mixture and mix in mozzarella. (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. In a small bowl, combine remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over pasta. Bake pasta for 40 to 50 minutes, or until golden and bubbly. Let stand for 10 minutes before serving. MAKES 8 SERVINGS.