Ratatouille Spaghetti Pie

Ratatouille Spaghetti Pie

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  • 8 oz
    spaghetti, uncooked
  • 1/2 c
  • 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

How to Make Ratatouille Spaghetti Pie


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

Printable Recipe Card

About Ratatouille Spaghetti Pie

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

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