Ratatouille Spaghetti Pie

This dish does something clever with spaghetti: tossed with milk and egg, it bakes into a sliceable crust that holds the whole thing together like a savory pie.

On top goes a quick ratatouille, the Provencal vegetable stew of eggplant, zucchini, bell pepper, onion, and garlic, simmered with tomatoes and a pinch of red pepper until tender-crisp and finished with fresh basil.

A layer of pepperoni adds salty, spicy bite, and a sprinkle of Parmesan mixed with bread crumbs bakes into a crisp, golden top.

What’s smart here is how it lightens a comfort dish: skim milk, egg substitute, and just a little oil keep it from feeling heavy, while the pile of vegetables does the satisfying work.

Let it stand five minutes before cutting so the spaghetti crust sets and slices cleanly.

Kitchen Tips

• Press the spaghetti firmly into an even layer so it holds together as a sliceable base.
• Cook the ratatouille only to tender-crisp before it goes on top; it finishes softening in the oven.
• Rest the pie a full five minutes after baking, as the recipe says, or it’ll fall apart when you cut it.

Variations

• Skip the pepperoni for a fully vegetarian pie, or use turkey pepperoni to keep it lighter.
• Stir shredded mozzarella into the topping for a gooier, pizza-like finish.
• Add mushrooms or yellow squash to the ratatouille for even more vegetables.