ratatouille spaghetti pie

Name: Ratatouille Spaghetti Pie
Ingredients: 8 ounce(s) spaghetti, uncooked; 1/2 cup(s) milk; 1 large egg white; 2 teaspoon(s) olive oil; 1 large onions, coarsely chopped; 2 cup(s) eggplant, peeled and chopped; 2 - zucchinis, sliced; 1 - bell pepper, finely chopped; 3 - garlic cloves, minced; 14.5 ounce(s) tomatoes, canned with juice; 3 tablespoon(s) tomato paste; 1/4 teaspoon(s) red pepper flakes; 1 teaspoon(s) dried basil; 4 ounce(s) pepperoni slices cut into quarters; 1/4 cup(s) parmesan cheese, grated; 1/4 cup(s) italian bread crumbs

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Ingredients

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

How To Make ratatouille spaghetti pie

Step 1

Prepare pasta according to package directions; drain.

Step 2

Toss hot pasta with milk and egg substitute.
Step 3

Coat a 13 x 9-inch baking dish with cooking spray.
Step 4

Add pasta, pressing into an even layer.
Step 5

In a large skillet, heat oil over medium-high heat.
Step 6

Add onion, eggplant, squash, bell pepper and garlic; mix well.
Step 7

Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once.
Step 8

Add tomatoes, tomato paste and hot red pepper flakes; mix well.
Step 9

Simmer uncovered 8 minutes, stirring occasionally.
Step 10

Remove from heat; stir in basil.
Step 11

Heat oven to 425.
Step 12

Spoon vegetable mixture evenly over pasta.
Step 13

Layer pepperoni on top.
Step 14

Combine cheese and bread crumbs; sprinkle over vegetables.
Step 15

Bake 15 minutes or until heated through.
Step 16

Let stand 5 minutes before serving.
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