Title: Ratatouille Spaghetti Pie
Categories: Pasta Meat Main
Yield: 6 Servings

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%

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

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