Mediterranean Baked Penne Recipes

Steps:

• Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
• Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
• To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

Steps:

• In a large pot, cook penne according to package directions.
• (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
• In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
• Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
• Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
• Cook an additional 2 to 3 minutes, or until feta begins to melt.
• Top each serving with freshly grated Parmesan cheese.

Steps:

• DRESSING: Mix all ingredients until and including the pepper. Marinate the mozarella cubes in the dressing for 15 minutes.
• PASTA: Cook penne in plenty of saltwater until done. Drain. Rinse with cold water. Put aside.
• Use a potato peeler to slice zucchini lengthwise (or cut them lengthwise and fry in a grill pan or skillet and cut into bite-size pieces). Heat olive oil in frying pan. Fry zucchini with the dry-cured ham for 1 minute. Let cool, then add to the dressing.
• Half the cherry tomatoes and season cut sides with salt and pepper. Add to the dressing.
• Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.
• Serve at room temperature.

Steps:

• Place the frozen fish fillets in a shallow baking dish and cover loosely with foil. Place in preheated 425 degree oven and bake for 18 to 25 minutes or until fish flakes easily with fork.
• Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
• While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired.
• Divide the pasta and place on 6 plates, top each with a cooked cod fillet and sprinkle with feta cheese and freshly ground pepper.

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 375° degrees.
• Lightly oil a 3-quart baking dish or coat it with nonstick spray.
• Coat the dish with 1/4 cup breadcrumbs, tapping out the excess.
• Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice.
• Put a pot of water on to boil for cooking pasta.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add diced vegetables; saute until tender, about 10 minutes.
• Add garlic and cook, stirring, for 1 minute more.
• Add wine and stir until almost evaporated, about 2 minutes.
• Add tomatoes and juice.
• Bring to a simmer and cook until thickened, 10 to 15 minutes.
• Season with salt and pepper.
• Transfer to a large bowl and let cool to room temperature.
• Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes.
• Drain and rinse well.
• Toss pasta with vegetable mixture and mix in mozzarella.
• (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.) Spoon pasta mixture into prepared baking dish and drizzle eggs evenly over the top.
• In a small bowl, combine remaining 1/4 cup breadcrumbs and parmesan.
• Sprinkle evenly over pasta.
• Bake pasta for 40 to 50 minutes, or until golden and bubbly.
• Let stand for 10 minutes before serving.