Baked Ziti 1 pound lean 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Baked Ziti cont. 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 In a large saucepan, cook beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally. Cook pasta according to package directions; drain. In a bowl, combine ricotta, mozzarella, 1/4 cup Parmesan cheese, egg Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

Baked Ziti substitute, salt and pepper. 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. 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008