Mediterranean Baked Penne Recipes

Steps:

• Preheat oven to 375° degrees.
• 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.
• Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice.
• Put a pot of water on to boil for cooking pasta.
• 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.
• 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.) 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.
• Bake pasta for 40 to 50 minutes, or until golden and bubbly.
• Let stand for 10 minutes before serving.