Baked ziti casserole - butter busters^
16 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Liquid Butter Buds or fatfree chicken broth |
| 1 | cup | Finely chopped onion |
| 1 | teaspoon | Minced garlic |
| 1 | can | (35oz) Italian tomatoes |
| 1 | can | (6oz) tomato paste |
| 1½ | cup | Water |
| ½ | teaspoon | Lite salt, optional |
| 2 | teaspoons | Sugar |
| **OR** | ||
| 1 | each | Pk Sweet 'n Low |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Ziti |
| 2 | eaches | Tb chopped parsley |
| **CHEESE LAYER** | ||
| 2 | cans | (16oz) nonfat cottage or ricotta cheese |
| 2 | cups | Grated nonfat mozzarella |
| ½ | cup | Fatfree Parmesan cheese (Alpine Lace or Weight Watchers) |
| ¾ | cup | Egg Beaters |
| 1 | each | Tb chopped parsley, optional |
| ½ | teaspoon | Lite salt, optional |
| ¼ | teaspoon | Pepper |
Directions
Make sauce: In large pot, saute onion and garlic in Butter buds until golden brown. Add undrained tomatoes, tomato paste, 1½ c water, 2 tablespoons parsley, ½ teaspoon lite salt, sugar, oregano, basil and ¼ teaspoon pepper. Mix well, mashing tomatoes with a fork.
Simmer, covered but stirring occasionally for one hour. Preheat oven to 350F. Cook ziti as package directs. Make cheese layer; In a large bowl, combine cottage cheese, 1 cup mozzarella, ¼ cup Parmesan, Egg Beaters, parsley, ½ teaspoon lite salt and pepper. Beat with wooden spoon until blended. Spoon a little sauce into a 5-qt. casserole dish or 2 9" square dishes that has been sprayed with a nonstick cooking spray. Layer a third of ziti, cheese mixture, and remaining sauce.
Sprinkle part of the remaining mozzarella on top. Repeat layers two times ending with mozzarella and ¼ cup Parmesan cheese on top. bake uncovered 45 minutes or until bubbly and cheese is melted. Per serving: 150 cal., 0.6g fat (4%), 2mg chol., 2g fiber, 11g pro., 26g carb., 290mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95