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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