Ratatouille Spaghetti Pie

Directions

Prepare pasta according to package directions; drain.

Toss hot pasta with milk and egg substitute.

Coat a 13×9-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.