Baked Penne

Servings

Serving size

about 2 1/2 cups

COOKING TIME

60 Minutes

This recipe can be multiplied, and lLeftovers are great! They can be divided and placed in ziplock bags and frozen.

Ingredients

2 tsp. Olive oil

2 medium Yellow bell peppers (cut into 1 inch squares)

2 medium Red bell peppers (cut into 1 inch squares)

1 lb. Eggplant, raw (cut into 1 inch cubes)

6 Small Shallots, raw (peeled and sliced in half)

12 ounce Whole Wheat Penne (or gluten-free penne)

5 quart Water

2 large Egg(s)

1/4 cup chopped Fresh parsley

2 Tbsp. Fresh oregano (coarsely chopped)

1 ounce Cheese, parmesan, grated (grated)

1/4 tsp. Salt

1 to taste Black pepper

3 ounce Fontina cheese (shredded)

Instructions

Preheat the oven to 375°F.

Seed the peppers and cut into 1 inch squares. Place the eggplant, shallots and peppers in a roasting pan and lightly spray with olive oil. Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 - 20 minutes).

While the vegetables are roasting bring 5 quarts of water to a boil and add the penne. Cook until slightly underdone (about 12 - 15 minutes). Drain.

Prepare a 12 oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works well also).

Place the egg substitute, parsley, oregano, Romano cheese, salt and pepper in a glass or stainless steel bowl. Stir well and add the penne and butter. Toss the pasta to coat well.

Add the vegetables and fold together gently until well blended. Pour the ingredients into the prepared oblong pan.

Sprinkle the grated fontina over the top.

Bake at 375° for 15 - 20 minutes until the top is lightly browned.