Ratatouille Spaghetti Pie (with various versions)

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Ratatouille Spaghetti Pie (with various versions)

 

8 ounces Spaghetti, Linguine, or Thin Spaghetti -- uncooked

1/2 cup skim milk

1/4 cup egg substitute

OR

1 large egg white

2 teaspoons olive oil or vegetable oil

1 large onion -- coarsely chopped

2 cups peeled, diced eggplant

2 small zucchini

OR

2 small yellow squash -- diced

1 red or green bell pepper -- diced

3 cloves garlic -- minced

1 14 1/2-ounce can crushed or stewed tomatoes

3 tablespoons tomato paste

1/4 teaspoon hot red pepper flakes

1/4 cup chopped fresh basil

OR

1 teaspoon dried basil

1/4 cup grated Parmesan cheese

1/4 cup seasoned Italian bread crumbs

 

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?F. Spoon vegetable mixture evenly over pasta.. Combine cheese

and bread crumbs; sprinkle over

vegetables. Bake 15 minutes or until heated through. Let stand 5 minutes

before serving.

 

 

 

 

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