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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 16 |
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From Butter Busters, a ziti casserole using an egg substitute. (You can also make it using eggs). Can be resized for smaller portions, or frozen. Ingredients:
1/4 cup butter buds, liquid |
1 cup onion, finely chopped |
1 teaspoon garlic, minced |
1 (2 lb) can italian tomatoes, plus |
3 ounces italian tomatoes |
6 ounces tomato paste |
1 teaspoon sugar |
1 teaspoon oregano |
1/2 teaspoon basil |
1/4 teaspoon pepper |
1 lb ziti pasta |
2 tablespoons parsley |
32 ounces ricotta cheese |
2 cups mozzarella cheese |
1/2 cup parmesan cheese |
3 egg beaters egg substitute |
1 tablespoon parsley |
1/4 teaspoon pepper |
Directions:
1. To make sauce:.
2. 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.
3. 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.
4. 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.
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