Mediterranean Baked Penne

This Mediterranean Baked Penne is a comforting yet vibrant dish that brings the flavors of the coast to your dinner table. The recipe combines tender penne pasta with a rich, chunky sauce made from sautéed zucchini, eggplant, and bell peppers, all simmered with garlic and white wine. Bound together with eggs and baked until golden, it offers a satisfying texture that holds its shape beautifully. The coarsely grated mozzarella provides a lovely stretch, while the breadcrumbs add a delightful crunch on top. It’s an excellent choice for weeknight dinners, potlucks, or meal prep, as it tastes even better the next day. Simple to assemble with pantry staples and fresh produce, this vegetarian main is a crowd-pleaser that feels both rustic and elegant.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 708.4

Dietary: Vegetarian

Description

This Mediterranean Baked Penne is a comforting yet vibrant dish that brings the flavors of the coast to your dinner table. The recipe combines tender penne pasta with a rich, chunky sauce made from sautéed zucchini, eggplant, and bell peppers, all simmered with garlic and white wine. Bound together with eggs and baked until golden, it offers a satisfying texture that holds its shape beautifully. The coarsely grated mozzarella provides a lovely stretch, while the breadcrumbs add a delightful crunch on top. It’s an excellent choice for weeknight dinners, potlucks, or meal prep, as it tastes even better the next day. Simple to assemble with pantry staples and fresh produce, this vegetarian main is a crowd-pleaser that feels both rustic and elegant.

Ingredients

1/2 cup Fine dry breadcrumbs
2 small Zucchini
1 medium Eggplant
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
1 pound Dried penne rigate or rigatoni
1 1/2 cups Coarsely grated part-skim mozzarella cheese
2 large Eggs, lightly beaten
2 tablespoons Freshly grated parmesan cheese

Directions

1
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2
Bring a large pot of salted water to a boil. Cook the penne rigate according to package directions until al dente. Drain well and set aside.
3
While the pasta cooks, chop the zucchini, eggplant, bell pepper, onion, and celery into 1/2-inch cubes.
4
Heat olive oil in a large skillet over medium-high heat. Add the chopped vegetables and sauté for 8-10 minutes until tender and slightly browned.
5
Add the minced garlic and cook for 1 minute until fragrant. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
6
Stir in the coarsely chopped plum tomatoes and their reserved juice. Simmer for 5 minutes to create a thick sauce. Season with salt and pepper.
7
In a large bowl, combine the cooked penne, vegetable tomato sauce, beaten eggs, mozzarella cheese, and parmesan cheese. Toss gently until evenly coated.
8
Transfer the pasta mixture to the prepared baking dish. Sprinkle the top evenly with the fine dry breadcrumbs.
9
Bake for 30-35 minutes, or until the top is golden brown and the cheese is bubbly.
10
Let the bake rest for 5 minutes before serving to allow it to set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 708.4kcal

% Daily Value *
Total Fat 32.1g50%
Saturated Fat 15.7g79%
Cholesterol 162.8mg55%
Sodium 952.2mg40%
Total Carbohydrate 78.4g27%
Dietary Fiber 19.6g79%
Sugars 24.9g
Protein 40.6g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mediterranean, baked penne, vegetarian pasta, eggplant recipe, zucchini bake, mozzarella, tomato sauce, family dinner, comfort food, pasta bake, healthy vegetarian, meal prep, oven baked pasta, italian style, plant based

Read it online: https://www.chefs-mate.com/recipe/mediterranean-baked-penne/