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

Related recipes