Ratatouille Spaghetti Pie

• 8 ounces spaghetti
• 1/2 cup milk, skim
• 1/4 cup liquid egg substitute
• 1 large egg whites
• 2 teaspoons vegetable oil
• 1 large onions chopped
• 2 cups eggplant diced
• 2 small zucchini peeled, diced
• 1 each sweet red bell peppers diced
• 3 each garlic cloves minced
• 14 1/2 ounces tomatoes, canned
• 3 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1/4 cup basil chopped
• 1 teaspoon basil dried
• 4 ounces pepperoni slices
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 cup bread crumbs

1. Prepare pasta according to package directions; drain.
2. Toss hot pasta with milk and egg substitute.
3. Coat a 13x9-inch baking dish with cooking spray.
4. Add pasta, pressing into an even layer.
5. In a large skillet, heat oil over medium-high heat.
6. Add onion, eggplant, squash, bell pepper and garlic; mix well.
7. Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once.
8. Add tomatoes, tomato paste and hot red pepper flakes; mix well.
9. Simmer uncovered 8 minutes, stirring occasionally.
10. Remove from heat; stir in basil.
11. Heat oven to 425 degrees F.
12. Spoon vegetable mixture evenly over pasta.
13. Layer pepperoni on top.
14. Combine cheese and bread crumbs; sprinkle over vegetables.
15. Bake 15 minutes or until heated through.
16. Let stand 5 minutes before serving.

spaghetti, milk, liquid egg substitute, egg whites, vegetable oil, onions, eggplant diced, zucchini, sweet red bell peppers, garlic, tomatoes, tomato paste, red pepper, basil, basil, pepperoni, parmesan, bread crumbs

Taken from recipeland.com/recipe/v/ratatouille-spaghetti-pie-43824 (may not work)