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Ratatouille Spaghetti Pie

Recipe name:
Ratatouille Spaghetti Pie

Recipe category:
Pasta

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Recipe details:

8 oz Spaghetti or Linguine -- OR.. -Thin Spaghetti, uncooked 1/2 c Skim milk 1/4 c Egg substitute -- OR... 1 lg Egg white 2 ts Olive or vegetable oil 1 lg Onion -- coarsely chopped 2 c Peeled, diced eggplant 2 sm Zucchini or yellow squash -- diced 1 Red or green bell pepper -- diced 3 Garlic cloves -- minced 14 1/2 oz Canned tomatoes -(crushed or stewed) 3 tb Tomato paste 1/4 ts Hot red pepper flakes 1/4 c Chopped fresh basil -- OR... 1 t -Dried basil 4 oz Pepperoni slices -- cut into quarters 1/4 c Grated Parmesan cheese 1/4 c Seasoned bread crumbs -(Italian) Prepare pasta according to package directions; drain. Toss hot pasta with milk and egg substitute. Coat a 13 x 9-inch baking dish with cooking spray. Add pasta, pressing into an even layer. In a large skillet, heat oil over medium-high heat. Add onion, eggplant, squash, bell pepper and garlic; mix well. Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once. Add tomatoes, tomato paste and hot red pepper flakes; mix well. Simmer uncovered 8 minutes, stirring occasionally. Remove from heat; stir in basil. Heat oven to 425 degrees F. Spoon vegetable mixture evenly over pasta. Layer pepperoni on top. Combine cheese and bread crumbs; sprinkle over vegetables. Bake 15 minutes or until heated through. Let stand 5 minutes before serving. Each serving provides: 490 Calories; 19.6 g Protein; 74.3 g Carbohydrates; 13 g Fat; 18.8 mg Cholesterol; 814 mg Sodium. Calories from Fat: 24% Copyright National Association (https://www.ilovepasta.org) (Reprinted with permission)

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Ratatouille Spaghetti Pie

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