Mediterranean Baked Penne

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/2 cup fine dry breadcrumb

2 large eggs , lightly beaten

2 small zucchini

28 ounces plum tomatoes , drained and coarsely chopped,juice reserved

1 tablespoon olive oil

1 green bell pepper or red bell pepper

1 medium eggplant (about l pound)

1/4 cup dry white wine

2 tablespoons freshly grated parmesan cheese

1 stalk celery

salt & freshly ground black pepper

1 1/2 cups coarsely grated part-skim mozzarella cheese

1 medium onion

1 clove garlic , minced

1 lb dried penne rigate or rigatoni pasta

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