Ratatouille spaghetti pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spaghetti or Linguine; OR.. Thin Spaghetti, uncooked |
| ½ | cup | Skim milk |
| ¼ | cup | Egg substitute; OR... |
| 1 | large | Egg white |
| 2 | teaspoons | Olive or vegetable oil |
| 1 | large | Onion; coarsely chopped |
| 2 | cups | Peeled, diced eggplant |
| 2 | smalls | Zucchini or yellow squash diced |
| 1 | Red or green bell pepper diced | |
| 3 | Garlic cloves; minced | |
| 14½ | ounce | Canned tomatoes (crushed or stewed) |
| 3 | tablespoons | Tomato paste |
| ¼ | teaspoon | Hot red pepper flakes |
| ¼ | cup | Chopped fresh basil; OR... Dried basil |
| 4 | ounces | Pepperoni slices cut into quarters |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Seasoned bread crumbs (Italian) |
Directions
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; 19⅗ g Protein; 74.3 g Carbohydrates; 13 g Fat; 18⅘ mg Cholesterol; 814 mg Sodium. Calories from Fat: 24%
Copyright National Pasta Association () (Reprinted with permission)