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Baked Ziti Casserole

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  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
  Pepper 1⁄4 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)
  Egg beaters 3
  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.

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Baked Ziti Casserole Recipe