Baked Ziti Casserole
|Liquid butter buds/Fat-free chicken broth||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon (In A Jar)|
|Canned italian tomatoes||35 Ounce (One 2 Pound 3 Ounce Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Lite salt||1⁄2 Teaspoon|
|Sugar/1 packet sweet 'n low||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Ziti macaroni||1 Pound (1 Package)|
|Chopped parsley||2 Tablespoon|
|Non fat cottage cheese/Non-fat ricotta cheese||16 Ounce (2 Cartons)|
|Grated non fat mozzarella cheese||2 Cup (32 tbs)|
|Fat free parmesan cheese||1⁄2 Cup (8 tbs) (Alpine Lace Or Weight Watchers)|
|Chopped parsley||1 Tablespoon|
Make sauce: In a 6-qt.pot saute onion and garlic in liquid Butter Buds or chicken broth until golden brown .
Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 Tbs.parsley, 1/2 tsp.lite salt, sugar, oregano, basil, and 1/4 tsp. pepper.
Mix well, mashing tomatoes with a fork.
Simmer, covered but stirring occasionally for one hour.
Preheat oven to 350° F.
Cook ziti as package directs.
Make cheese layer: In a large bowl, combine cottage cheese, 1 cup of the mozzarella cheese, 1/4 cup Parmesan cheese, Egg Beaters, parsley, 1/2 tsp. lite salt, and pepper.
Beat with a 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 non-fat cooking spray.
Layer a third of ziti, cheese mixture, and remaining sauce.
Sprinkle part of the remaining mozzarella cheese on top.
Repeat layers two times ending with mozzarella and 1/2 cup Parmesan cheese on top.
Bake, uncovered, 45 minutes or until bubbly and cheese is melted.