Ratatouille Spaghetti Pie
Yield
1 piePrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
spaghetti
|
|
| ½ | cup |
milk, skim
|
|
| ¼ | cup |
liquid egg substitute
|
|
| 1 | large |
egg whites
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cups |
eggplant
diced |
*
|
| 2 | small |
zucchini
peeled, diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 3 | each |
garlic cloves
minced |
|
| 14 ½ | ounces |
tomatoes, canned
|
|
| 3 | tablespoons |
tomato paste
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | cup |
basil
chopped |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| 4 | ounces |
pepperoni slices
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
spaghetti
|
|
| 118 | ml |
milk, skim
|
|
| 59 | ml |
liquid egg substitute
|
|
| 1 | large |
egg whites
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 473 | ml |
eggplant
diced |
*
|
| 2 | small |
zucchini
peeled, diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 3 | each |
garlic cloves
minced |
|
| 419.1 | ml/g |
tomatoes, canned
|
|
| 45 | ml |
tomato paste
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 59 | ml |
basil
chopped |
*
|
| 5 | ml |
basil
dried |
*
|
| 115.6 | ml/g |
pepperoni slices
|
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
bread crumbs
|
|
Directions
Prepare pasta according to package directions; drain.
Toss hot pasta with milk and egg substitute.
Coat a 13x9-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.
