Mediterranean Baked Penne

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Steps

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Preheat oven to 375 degrees.

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Lightly oil a 3-quart baking dish or coat it with nonstick spray.

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Coat the dish with 1 / 4 cup breadcrumbs , tapping out the excess.

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

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

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In a large nonstick skillet , heat oil over medium-high heat.

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Add diced vegetables.

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Saute until tender , about 10 minutes.

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Add garlic and cook , stirring , for 1 minute more.

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Add wine and stir until almost evaporated , about 2 minutes.

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Add tomatoes and juice.

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Bring to a simmer and cook until thickened , 10 to 15 minutes.

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Season with salt and pepper.

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Transfer to a large bowl and let cool to room temperature.

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Meanwhile , cook penne in boiling salted water until al dente , 8 to 10 minutes.

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Drain and rinse well.

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Toss pasta with vegetable mixture and mix in mozzarella.

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Spoon pasta mixture into prepared baking dish and drizzle eggs evenly over the top.

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In a small bowl , combine remaining.

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Ingredients

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fine dry breadcrumb, zucchini, eggplant, green bell peppers, onion, celery, olive oil, garlic, dry white wine, plum tomatoes, salt & freshly ground black pepper, penne rigate, part-skim mozzarella cheese, eggs, parmesan cheese