Ingredients
1 pound lean ground beef (90% lean)2 medium onions, chopped3 garlic cloves, minced1 jar (28 ounces) reduced-sodium meatless spaghetti sauce1 can (28 ounces) diced tomatoes, undrained1 can (12 ounces) tomato paste3/4 cup water2 tablespoons minced fresh parsley1 tablespoon Worcestershire sauce2 teaspoons dried basil1-1/2 teaspoons dried oregano, divided1 package (16 ounces) ziti or 16 ounces small tube pasta1 carton (15 ounces) reduced-fat ricotta cheese2 cups shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese, divided1/2 cup egg substitute1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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.
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.
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.
Top with remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through.
