Ratatouille Spaghetti Pie Recipe

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Ratatouille Spaghetti Pie

Kitchen Crew

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Rating:
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Ingredients

8 oz
spaghetti, uncooked
1/2 c
milk
1 large
egg white
2 tsp
olive oil
1 large
onions, coarsely chopped
2 c
eggplant, peeled and chopped
2
zucchinis, sliced
1
bell pepper, finely chopped
3
garlic cloves, minced
14.5 oz
tomatoes, canned with juice
3 Tbsp
tomato paste
1/4 tsp
red pepper flakes
1 tsp
dried basil
4 oz
pepperoni slices cut into quarters
1/4 c
parmesan cheese, grated
1/4 c
italian bread crumbs

Step-By-Step

1Prepare pasta according to package directions; drain.
2Toss hot pasta with milk and egg substitute.
3Coat a 13 x 9-inch baking dish with cooking spray.
4Add pasta, pressing into an even layer.
5In a large skillet, heat oil over medium-high heat.
6Add onion, eggplant, squash, bell pepper and garlic; mix well.
7Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once.
8Add tomatoes, tomato paste and hot red pepper flakes; mix well.
9Simmer uncovered 8 minutes, stirring occasionally.
10Remove from heat; stir in basil.
11Heat oven to 425.
12Spoon vegetable mixture evenly over pasta.
13Layer pepperoni on top.
14Combine cheese and bread crumbs; sprinkle over vegetables.
15Bake 15 minutes or until heated through.
16Let stand 5 minutes before serving.

About this Recipe

Course/Dish: Pasta, Savory Pies
Dietary Needs: Vegetarian
Other Tag: Quick & Easy