Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users. Here is the Coumadin Safe Version of Baked Penne.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"How can anyone govern a nation that has 246 different kinds of cheese?" -Charles de Gaulle, President of France

The refrigerator light goes on...

This pasta bake has it all. Whole wheat pasta, great veggies, delicious cheese, tons of fiber, and bags of flavor.

The key to this dish is to roast the veggies long enough that they are soft and tender, but not so cooked that they become mushy. The high heat and gentle stirring make for the perfect veggies for the pasta bake.

You can use dried herbs in this recipe. Oregano and basil will give it the flavor of pasta sauce, for example. Be gentle with the amount of dried herbs – the ratio is 1 teaspoon of dried herbs for each tablespoon of fresh. You can also get creative with the cheeses. Try smoked gouda or sliced mozzarella to top the dish, for example.


Baked Penne

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.

Baked Penne recipe from Dr. Gourmet


  • 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
  • 1/4 cup flat leaf parsley (coarsely chopped)
  • 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 parsley, 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.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 6

Amount Per Serving

Calories 430 Calories from Fat 135
% Daily Value
Total Fat 15g 20%
  Saturated Fat 7g 37%
  Monounsaturated Fat 4.5g
  Trans Fat 0g
Cholesterol 100mg 33%
Sodium 420mg 18%
Total Carbohydrates 56g 20%
    Dietary Fiber 10g 35%
    Sugars 8g
Protein 21g
Vitamin A 20% Vitamin C 145%
Calcium 16% Iron 20%
Vitamin K 50mcg Potassium 700mg