Ingredients
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1/4 cup Butter Buds, liquid
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1 cup onion, finely chopped
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1 teaspoon garlic, minced
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1 (2 lb) can Italian tomatoes, plus
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3 ounces Italian tomatoes
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6 ounces tomato paste
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1 teaspoon sugar
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1 teaspoon oregano
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1/2 teaspoon basil
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1/4 teaspoon pepper
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1 lb ziti pasta
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2 tablespoons parsley
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32 ounces ricotta cheese
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2 cups mozzarella cheese
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1/2 cup parmesan cheese
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3 Egg Beaters egg substitute
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1 tablespoon parsley
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1/4 teaspoon pepper
Instructions
- To make sauce:
- In a 6-quart pot, saute onion and garlic in liquid butter buds. Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 tablespoons parsley, sugar, oregano, basil and pepper. Mix well. Mash tomatoes. Simmer covered but stirring occasionally for 1 hour.
- Preheat oven to 350ºF. Cook ziti as package directs. Make cheese layer: In large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, egg beaters, parsley, and pepper. Beat with wooden spoon until blended.
- Spoon a little sauce into a 5-quart casserole dish (or 2 9-inch square dishes) that have been sprayed with cooking spray. Layer 1/3 ziti, cheese mixture, and remaining sauce. Sprinkle part of the remaining mozzarella on top. Repeat layers 2 times, ending with mozzarella and 1/4 cup parmesan. Bake uncovered 45 minutes.