Mediterranean Baked Penne Recipes

MEDITERRANEAN PENNE PASTA AND BEANS

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.

EASY MEDITERRANEAN BAKED CHICKEN BREAST

Steps:

• Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
• Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
• Place chicken breasts into a baking dish and pour marinade on top.
• Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

MEDITERRANEAN PENNE

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.

MEDITERRANEAN-STYLE PENNE

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.

MEDITERRANEAN BAKED PENNE

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.