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)

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