Mediterranean Baked Penne Recipe

Name: Mediterranean Baked Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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; ¼ 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 ½ cups coarsely grated part-skim mozzarella cheese; 2 large eggs, lightly beaten; 2 tablespoons freshly grated parmesan cheese

Servings: persons

½ 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
¼ 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 ½ cups coarsely grated part-skim mozzarella cheese
2 large eggs, lightly beaten
2 tablespoons freshly grated parmesan cheese

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.)
18
Spoon pasta mixture into prepared baking dish and drizzle eggs evenly over the top.
19
In a small bowl, combine remaining 1/4 cup breadcrumbs and parmesan.
20
Sprinkle evenly over pasta.
21
Bake pasta for 40 to 50 minutes, or until golden and bubbly.
22
Let stand for 10 minutes before serving.

743

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup fine dry breadcrumb, 2 small zucchini, 1 medium eggplant (about l pound), 1 green bell peppers or 1 red bell pepper, and more.

Yes, Mediterranean Baked Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Baked Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions