Ratatouille Spaghetti Pie

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Servings: 6 Difficulty: Advanced
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A hearty, layered pasta bake featuring tender ratatouille vegetables and a crispy breadcrumb topping.
Ratatouille Spaghetti Pie recipe image
Ratatouille Spaghetti Pie recipe image
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Ratatouille Spaghetti Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 262.0

Description

This Ratatouille Spaghetti Pie offers a creative twist on classic French stew by layering it with pasta in a savory casserole. The dish combines tender spaghetti with a rich medley of eggplant, zucchini, bell peppers, and onions simmered in a robust tomato sauce. Topped with melted cheese and seasoned breadcrumbs, it delivers a satisfying crunch against the soft vegetables. It is an excellent choice for weeknight dinners, providing a complete meal that is both comforting and flavorful. While traditionally vegan-friendly ingredients are listed, the addition of cheese and pepperoni makes it a versatile option for various dietary preferences. It reheats well, making it perfect for leftovers.

Ingredients

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Prepare pasta according to package directions until al dente, then drain well.
  3. In a large bowl, toss the hot drained pasta with the skim milk and egg substitute (or egg white) until evenly coated.
  4. Coat a 13x9-inch baking dish with cooking spray.
  5. Spread the coated pasta evenly into the bottom of the prepared baking dish, pressing down slightly to form a base layer.
  6. In a large skillet, heat the olive oil over medium-high heat.
  7. Add the chopped onion, diced eggplant, zucchini, bell pepper, and minced garlic to the skillet.
  8. Cover the skillet and simmer for 10 minutes, stirring once halfway through, until vegetables are tender-crisp.
  9. Uncover the skillet and add the canned tomatoes, tomato paste, and hot red pepper flakes. Stir well to combine.
  10. Simmer the vegetable mixture uncovered for 8 minutes, stirring occasionally, allowing the sauce to thicken slightly.
  11. Remove the skillet from heat and stir in the chopped basil.
  12. Spoon the vegetable and tomato mixture evenly over the pasta layer in the baking dish.
  13. Arrange the pepperoni slices in a single layer on top of the vegetable mixture.
  14. In a small bowl, combine the grated Parmesan cheese and seasoned bread crumbs.
  15. Sprinkle the cheese and breadcrumb mixture evenly over the top of the pie.
  16. Bake in the preheated oven for 15 minutes, or until the topping is golden brown and the filling is heated through.
  17. Let the pie stand for 5 minutes before slicing and serving to allow it to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 262.0kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 50.0g17%
Dietary Fiber 3.6g15%
Sugars 1.0g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ratatouille, spaghetti, pie, casserole, vegetables, tomato, eggplant, zucchini, baking, main course, french, comfort food, pepperoni, basil, garlic, onion, bell pepper, pasta bake, weeknight dinner, layered
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