Mediterranean Baked Penne

.5

cup

bread crumbs

1

tbs

olive oil

1

cup

zucchini, unpeeled, and cut in 1/2" slices

1

lbs

eggplant, diced

1

cup

red bell pepper, ribs and seeds removed, diced

1

cup

celery stalk, finely diced

.5

cup

Onion, diced

1

can

diced tomato

1

lbs

penne or other medium pasta shape

1.5

cup

mozzarella cheese coarsely shredded

2

each

egg slightly beaten

2

Tbsp

Parmesan cheese grated

.25

cup

white wine

2

tbs

garlic clove, crushed

1

pre-heat oven to 375, Coat a 3 quart baking dish with non-stick spray. coat the dish with .25 cup breadcrumbs.

2

cook pasta 8 till 10 minutes till aldenta

3

in large skillet heat oil and add all the vegetables and saute add Garlic and cook for for 1 minute

4

add wine and stir till wine is evaporated add tomato's and juice bring to simmer till it thickens remove and let sit for 10 minutes

5

while pasta is still hot toss with vegetables and stir in mozzarella cheese place in baking dish

6

combine remaining bread crumbs and parmesan and sprinkle over pasta bake pasta for 30 till 40 minutes until golden and bubbly

Servings: 7.65

Yield: 12

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 375°F

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Inactive Time: 5 minutes

Total Time: 40 minutes

Nutrition Facts

Serving size: 1 serving (9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

387.36

Calories From Fat (19%)

72.09

% Daily Value

Total Fat 8.17g

13%

Saturated Fat 3.64g

18%

Cholesterol 66.34mg

22%

Sodium 268.43mg

11%

Potassium 387.63mg

11%

Total Carbohydrates 57.42g

19%

Fiber 5.62g

22%

Sugar 4.54g

 

Protein 18.3g

37%

Recipe Type: Pasta