Mediterranean Baked Penne

Serving Size : 8
Ingredients

for prepare Mediterranean Baked Penne

:

Amount	Measure	Ingredient - Preparation Method
1/2	cup	fine dry breadcrumbs
2	small	zucchini
1	medium	eggplant
boutl pound mediterranean baked penne
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 mediterranean baked penne
1	pound	dried penne rigate
or rigatoni mediterranean baked penne
1 1/2	cups	coarsely grated part-skim mozzarella
cheese mediterranean baked penne
2	large	eggs - lightly beaten
2	tablespoons	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

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