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Baked Penne

Servings = 6 | Serving size =2.67 ounces pasta

This recipe can be multiplied by 2, 3.

Leftovers are great! They can be divided and placed in ziplock bags and frozen.

1 large	yellow bell pepper
2 large	red bell peppers
1 lb	eggplant (cut into 1 inch cubes)
6 small	shallots (peeled)
1 lb	penne (whole wheat is best)
5 quarts	water
1/4 cup	egg substitute
1/4 cup	flat leaf parsley (coarsely chopped)
2 Tbsp	fresh oregano (coarsely chopped)
1 ounce	pecorino-romano (grated)
1/4 tsp	salt
	pepper to taste
2 tsp	unsalted butter
3 ounces	fontina cheese (shredded)

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.

Nutrition Facts

Serving size: 2.67 ounces pasta | Servings 6

Calories 446 | Calories from Fat 79

Amount Per Serving (% Daily Value)

Total Fat 9g (14%) | Saturated Fat 5g (24%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 25 mg (8 %) | Sodium 300 mg (12 %)

Total Carbohydrates 74g (25%) | Sugars 11g

Dietary Fiber 9g (35%) | Protein 19g

Vitamin A 119% | Vitamin C 369 % | Calcium 18% | Iron 23%

Vitamin K 55 mcg  | Potassium  822 mg | Magnesium  81 mg