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How To make Ratatouille Spaghetti Pie
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)
How To make Ratatouille Spaghetti Pie's Videos
Chicken Ratatouille Pasta Bake Recipe
A tasty fusion of French and Italian cuisine that make for a perfect dinner dish, today we're showing you how to make a chicken ratatouille pasta bake!
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Binging with Babish: Remy’s Soup from Ratatouille
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Ratatouille | Akis Petretzikis
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Watch how you can make Ratatouille at home with this easy recipe! A classic French vegetarian dish made of colorful fresh vegetables simmered in a thick and aromatic tomato and red wine sauce! Serve on toasted slices of bread, sprinkle with olive oil, grated feta cheese, and basil. Alternatively, you can skip the cheese to make it vegan!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou
#akiskitchen #akispetretzikis #ratatouille #vegetarian #vegan #appetizer #light
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Who else craves big bowls of pasta? Luckily Jess Beautician has come up with this delicious recipe for Ratatouille pasta using our delicious Roasted Garlic Pasta Sauce! Grab your apron and cook along!
Ratatouille looks different here???? #Shorts
La Ratatouille in un 3 stelle Michelin francese con Martino Ruggieri - Alléno au Pavillon Ledoyen***
La Ratatouille è una piatto della tradizione contadina del sud della Francia, che grazie all'omonimo film Pixar è oggi uno tra i più conosciuti piatti francesi. Per scoprire la storia e i segreti di questa coloratissima ricetta vegetariana siamo stati a Parigi, all'interno del ristorante tre stelle Michelin Pavillon Ledoyen, ospiti di Martino Ruggieri. Lo chef italiano, che da anni lavora in Francia con Yannick Alléno, ripercorre la storia della Ratatouille attraverso due ricette, quella originale e quella hollywoodiana, e, con l'aiuto della sua giovanissima brigata, ci porta per mano nel cuore della grande cucina francese.
In collaborazione con Berkel
Guarda anche il pollo in un due stelle Michelin francese con Giuliano Sperandio:
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