Mediterranean Baked Penne

This Italian-inspired casserole is about as tasty as a one-dish meal can get...but incredibly delicious!

6 servings
Total Time: 1 hour 30 minutes

Ingredients

• 1/4 cup fine dry breadcrumbs
• 3 tablespoon extra-virgin olive oil
• 2 small zucchini, chopped
• 2 medium eggplant, 1 chopped, 1 sliced thin
• 1 green or red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 1 28-ounce can no-salt plum tomatoes, drained and coarsely chopped, juice reserved
• Salt & freshly ground pepper, to taste
• 1 pound whole-grain penne
• 1 1/2 cups coarsely grated skim mozzarella cheese
• 1 large egg, lightly beaten
• 2 tablespoons freshly grated Parmesan cheese

Preparation

1. Preheat oven to 375°F. Lightly coat a 3-quart baking dish with nonstick olive oil spray. Put a pot of water on to boil for cooking pasta.
2. Heat 1-1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, chopped eggplant, bell pepper, and onion; cook, stirring occasionally, until tender, about 10 minutes.
3. Add garlic and cook, stirring, for 2 minutes more. Add wine and stir until almost evaporated, about 2 minutes.
4. 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.
5. Meanwhile, cook penne in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well.
6. Also, sauté the sliced eggplant in the remaining oil until golden brown; drain on paper towel.
7. Toss pasta with the vegetable mixture and stir in mozzarella.
8. Layer the bottom of a baking dish with a few tablespoons of the tomato, then ½ of the sliced eggplant and ½ the bread crumbs.
9. Spoon ½ of the veggie-pasta mixture and drizzle egg evenly over the top.
10. Finish with the remaining eggplant slices.
11. In a small bowl, combine remaining breadcrumbs and Parmesan. Sprinkle evenly over the top.
12. Bake pasta until golden and bubbly, 40 minutes. Let stand for 10 minutes before serving.

Nutrition

Per serving: 387 calories; 9 g fat ( 4 g sat , 2 g mono ); 65 mg cholesterol; 57 g carbohydrates; 17 g protein; 5 g fiber; 312 mg sodium; 315 mg potassium.