Baked Ziti

Name: Baked Ziti
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 2 casseroles (12 servings each).
Cuisine: Europe, Italian
Ingredients: 1 pound lean ground beef (90% lean); 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 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

TOTAL TIME: Prep: 20 min. + simmering Bake: 1 hour YIELD: 2 casseroles (12 servings each).

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 lean ground beef (90% lean)
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 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 13x9-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.

Nutrition Facts

1-1/3 cups: 324 calories, 11g fat (6g saturated fat), 38mg cholesterol, 796mg sodium, 30g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch.