Mediterranean Baked Penne Recipe
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Mediterranean Baked Penne
1/2 cup fine dry breadcrumbs
2 small zucchini
1 medium eggplant boutl pound
1 green or red bell pepper
1 medium onion
1 stalk celery
1 tbsp olive oil
1 clove garlic, minced
1/4 cup dry white wine
28 oz plum tomatoes, drained -and coarsely chopped -juice reserved
salt & freshly ground black pepper, to taste
1 lb dried penne rigate -or rigatoni
1 1/2 cup coarsely grated part-skim mozzarell - cheese
2 large eggs, lightly beaten
2 tbsp freshly grated parmesan cheese
1. Preheat oven to 375°F. 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.
2. Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch
dice. Put a pot of water on to boil for cooking pasta.
3. 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.
4. 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.)
5. 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.
6. Bake pasta for 40 to 50 minutes, or until golden and bubbly. Let stand
for 10 minutes before serving.
MAKES 8 SERVINGS.
390 calories per serving; 17 grams protein; 8 grams fat (3.2 grams
saturated fat); 59 grams carbohydrate; 350 mg sodium: 66 mg cholesterol; 3
grams fiber.
Italian Name: Pasticcio di Penne in Cianfotta
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00 |
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