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Baked: Baked Ziti Casserole

Source of Recipe

Butter Busters cookbook


List of Ingredients

1/4 cup liquid butter buds or chicken broth
1 cup finely minced onion
1 teaspoon minced garlic
1 2 lb 3 oz can Italian tomatoes
1 6 oz can tomato paste
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound ziti pasta
2 tablespoons chopped parsley

Cheese Layer:
2 16 oz carton nonfat cottage or ricotta cheese
2 cups grated nonfat mozzarella cheese
1/2 cup fat free Parmesan
3/4 cup egg beaters® 99% egg substitute
1 tablespoon chopped parsley
1/4 teaspoon pepper



Recipe

Sauce: In 6 qt pot, saute onion and garlic in liquid Butter Buds til golden brown. Add undrained tomatoes, tomato paste, 1 1/2 c. water, 2 Tbl. parsley, 1/2 tsp salt, sugar, oregano, basil and pepper. Mix well, mashing tomatoes with fork. Simmer covered but stirring occasionally for one hour. Preheat oven to 350ºF.

Cook ziti as package directs. Make cheese layer: In large bowl, mix cottage cheese, 1 c. of mozzarella, 1/4 c. Parmesan, egg beater, parsley, salt and pepper. Blend well. Spoon a little sauce into a 5 qt. casserole dish that has been sprayed with nonfat cooking spray. Layer a third of ziti, cheese mix and remaining sauce. Sprinkle part of remaining mozzarella on top. Repeat layers two times, ending with mozzarella. Sprinkle 1/4 c. Parmesan on top; Bake uncovered 45 minutes or til bubbly and cheese is melted.