*  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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