Ratatouille Spaghetti Pie

Ratatouille Spaghetti Pie Recipe

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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
zucchinis, sliced
bell pepper, finely chopped
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


  • 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.

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About Ratatouille Spaghetti Pie

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

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