Baked Penne - Coumadin Safe Version

Servings: 6 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied but you'll need to use multiple pans. Leftovers are great! They can be divided and placed in ziplock bags and frozen.

Ingredients

• 2 tsp. olive oil
• 2 medium yellow pepper (cut into 1 inch squares)
• 2 medium red pepper (cut into 1 inch squares)
• 1 lb. eggplant (cut into 1 inch cubes)
• 6 small shallots (peeled and sliced in half)
• 12 oz. whole wheat or gluten free penne
• 5 quarts water
• 2 large eggs
• 2 Tbsp. fresh oregano (coarsely chopped)
• 1 ounce Parmigiano-Reggiano (grated)
• 1/4 tsp. salt
• fresh ground black pepper to taste
• 3 ounces fontina cheese (shredded)

Place a 10 inch Pyrex dish in the oven and preheat to 375°F.

When the oven is hot add the olive oil to the dish.

Add the peppers, eggplant and shallots in a 10 inch Pyrex dish and toss gently for a few seconds.

Roast for 45 minutes. Stir the vegetables gently every 10 minutes.

After 30 minutes of roasting place the water in a large pot over high heat.

When the water starts to boil, add the penne.

Cook until slightly underdone (about 12 – 15 minutes).

While the pasta is cooking, place the eggs in a medium size mixing bowl and whisk until smooth.

Fold in the oregano, parmesan, salt, and pepper.

Drain the pasta and add it to the egg mixture.

Add the pasta mixture to the vegetables in the Pyrex dish and fold together gently until well blended.

Sprinkle the grated fontina over the top.

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