Ratatouille Spaghetti Pie
8 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
1/2 cup skim milk
1/4 cup egg substitute or 1 large egg white
2 tsp. olive or vegetable oil
1 large onion, coarsely chopped
2 cups peeled, diced eggplant
2 small zucchini or yellow squash, diced
1 red or green bell pepper, diced
3 cloves garlic, minced
1 14 1/2-oz. can crushed or stewed tomatoes
3 tbsp. tomato paste
1/4 tsp. hot red pepper flakes
1/4 cup chopped fresh basil or 1 tsp. dried basil
4 oz. pepperoni slices, cut into quarters
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-o 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.