The best delicious Ratatouille Spaghetti Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ratatouille Spaghetti Pie recipe today!
Hello my friends, this Ratatouille Spaghetti Pie recipe will not disappoint, I promise! Made with simple ingredients, our Ratatouille Spaghetti Pie is amazingly delicious, and addictive, everyone will be asking for more Ratatouille Spaghetti Pie.
What Makes This Ratatouille Spaghetti Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ratatouille Spaghetti Pie.
Ready to make this Ratatouille Spaghetti Pie Recipe? Let’s do it!
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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 ts -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%
Yields
6 Servings
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