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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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From Kalamazoo Michigan, Kim Neer makes this comforting Italian dish with a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses. Ingredients:
1 pound ground beef |
2 medium onions, chopped |
3 garlic cloves, minced |
1 jar (28 ounces) reduced-sodium meatless spaghetti sauce |
1 can (28 ounces) diced tomatoes, undrained |
1 can (12 ounces) tomato paste |
3/4 cup water |
2 tablespoons minced fresh parsley |
1 tablespoon worcestershire sauce |
2 teaspoons dried basil |
1-1/2 teaspoons dried oregano, divided |
1 package (16 ounces) ziti or 16 ounces small tube pasta |
1 carton (15 ounces) reduced-fat ricotta cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese, divided |
1/2 cup egg substitute |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally.
2. Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 1/4 cup Parmesan cheese, egg substitute, salt and pepper.
3. In two greased 13-in. x 9-in. baking dishes coated with cooking spray, spread 1 cup of meat sauce. In each dish, layer a fourth of the pasta, 1 cup meat sauce and a fourth of the cheese mixture. Repeat layers of pasta, sauce and cheese mixture.
4. Top with remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through. Yield: 2 casseroles (12 servings each).
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