Ratatouille Spaghetti Pie

* Exported from MasterCook *

RATATOUILLE SPAGHETTI PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Meats
Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Spaghetti or Linguine -- OR..
-Thin Spaghetti, uncooked
1/2 c Skim milk
1/4 c Egg substitute -- OR...
1 lg Egg white
2 ts Olive or vegetable oil
1 lg Onion -- coarsely chopped
2 c Peeled, diced eggplant
2 sm Zucchini or yellow squash
-- diced
1 Red or green bell pepper
-- diced
3 Garlic cloves -- minced
14 1/2 oz Canned tomatoes
-(crushed or stewed)
3 tb Tomato paste
1/4 ts Hot red pepper flakes
1/4 c Chopped fresh basil -- OR...
1 t -Dried basil
4 oz Pepperoni slices
-- cut into quarters
1/4 c Grated Parmesan cheese
1/4 c Seasoned bread crumbs
-(Italian)

Prepare pasta according to package directions; drain.
Toss hot pasta with milk and egg substitute. Coat a 13
x 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.

Each serving provides: 490 Calories; 19.6 g Protein;
74.3 g Carbohydrates; 13 g Fat; 18.8 mg Cholesterol;
814 mg Sodium. Calories from Fat: 24%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)



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