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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/2 cup fine dry breadcrumbs
1 tbsp extra-virgin olive oil
2 small zucchini, chopped
1 medium eggplant (about 1 lbs), chopped
1 green or red bell pepper, seeded and chopped
1 medium onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1/4 cup dry white wine
1 28-oz can plum tomatoes, drained and coarsely chopped, juice reserved
Salt & freshly ground pepper to taste
1 lbs dried penne rigate or rigatoni
1 1/2 cups coarsely grated part-skim mozzarella cheese
2 large eggs, lightly beaten
2 tbsp freshly grated Parmesan cheese
Preheat oven to 375. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, 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 the vegetable mixture and stir in mozzarella. Spoon the 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 the top. Bake pasta until golden and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving. Serves 6-8
NOTE: Make ahead by preparing through Step 3, cover and chill for up to 2 days.
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MEDITERRANEAN BAKED PENNE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/2 cup fine dry breadcrumbs
1 tbsp extra-virgin olive oil
2 small zucchini, chopped
1 medium eggplant (about 1 lbs), chopped
1 green or red bell pepper, seeded and chopped
1 medium onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1/4 cup dry white wine
1 28-oz can plum tomatoes, drained and coarsely chopped, juice reserved
Salt & freshly ground pepper to taste
1 lbs dried penne rigate or rigatoni
1 1/2 cups coarsely grated part-skim mozzarella cheese
2 large eggs, lightly beaten
2 tbsp freshly grated Parmesan cheese
Preheat oven to 375. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, 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 the vegetable mixture and stir in mozzarella. Spoon the 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 the top. Bake pasta until golden and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving. Serves 6-8
NOTE: Make ahead by preparing through Step 3, cover and chill for up to 2 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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