This recipe is NOT safe for Coumadin (warfarin) users.
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.
This recipe is NOT safe for those who are sensitive to gluten.
"How can anyone govern a nation that has 246 different kinds of cheese?"
-Charles de Gaulle, President of France
This is a creamy version of a Baked Ziti recipe. It is a similar recipe and not many more calories. It is still pretty healthy with only 19% of calories from fat, but if you are working on your weight you might eat a smaller portion.
Most recipes contain instructions to add salt to the water before (or sometimes during) boiling pasta. I have seen a multitude of reasons including that the salt changes the boiling point of the water (sorry; not enough to matter) to the salt keeping the water from boiling over (not chemically possible).
There is an argument for adding the salt to enhance the flavor of the pasta but I prefer to carefully control my sodium intake and the flavor of my food. The difference in pasta boiled in salted water and unsalted water is minimal and any difference will be masked by a well made and properly seasoned sauce.
Servings = 6 | Serving size =2.67 ounces pasta
Cooking Time = 60 Minutes
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)|
|1/4 cup||egg substitute|
|1/4 cup||flat leaf parsley (coarsely chopped)|
|2 Tbsp||fresh oregano (coarsely chopped)|
|1 ounce||pecorino-romano (grated)|
|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.
Serving size = 2.67 ounces pasta
Servings = 6
Amount Per Serving
|Calories 446||Calories from Fat 79|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 5g||24%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 74g||25%|
|Dietary Fiber 9g||35%|
|Vitamin A 119%||Vitamin C 369%|
|Calcium 18%||Iron 23%|
|Vitamin K 55 mcg||Potassium 822 mg|
|Magnesium 81 mg|