Directions
1.    Preheat oven to 350 degrees F. Spray a 9-inch pie pan with nonstick cooking spray. Bring a large pot of salted water to a rolling boil. Add the pasta and cook 1-2 minutes shorter than the time suggested on the package. Add the broccoli florets during the last 2 minutes of cooking time. (So if the package recommends cooking the macaroni for 9 minutes, cook it for 7 minutes, adding the broccoli after 5 minutes.) Drain the pasta and broccoli.
2.    Return the macaroni and broccoli to the cooking pot. Stir in the liquid egg substitute, ricotta cheese, hot dog slices and cheddar cheese. Pour the macaroni and cheese mixture into prepared pie pan. Top with Parmesan cheese. Bake 30 minutes or until golden brown. Allow the pie to rest 15-20 minutes before serving.
3.    Note: This macaroni and cheese pie is even better the second day. Serve the leftovers for dinner or pack the pie in the kids’ lunch boxes.