Low Fat Mediterranean Baked Penne Recipe

Ingredients

1/2 cup fine dry breadcrumbs

2 small zucchini

1 medium eggplant

- boutl pound

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

Method

1.Preheat oven to 375°F.

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.

2.Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice.

Put a pot of water on to boil for cooking pasta.

3.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.

4.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.)

5.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.

6.Bake pasta for 40 to 50 minutes, or until golden and bubbly.

Let stand for 10 minutes before serving.

MAKES 8 SERVINGS.

390 calories per serving; 17 grams protein; 8 grams fat (3.

2 grams saturated fat); 59 grams carbohydrate; 350 mg sodium: 66 mg cholesterol; 3 grams fiber.

Italian Name: Pasticcio di Penne in Cianfotta

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