From Paulette Vickery's Recipe Collection

BB: BAKED ZITTI CASSEROLE

main dish

1/4 cup liquid butter buds
1 cup chopped onion
1 teaspoon minced garlic
1 can italian tomatoes, 2 lb 3oz
1 can tomato paste, 6oz
1/2 teaspoon light salt
2 teaspoon sugar, or:
1 pkg sweet and low
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 lb zitti macaroni
2 tablespoon chopped parsley
1 each cheese layer containing:
1 lb nonfat cottage cheese
2 cup grated nonfat motzarella
1/2 cup nonfat parmisan cheese
3 each egg beaters
1 tablespoon chopped parsley
1/2 teaspoon light salt
1/4 teaspoon pepper

Make sauce. In a 6 quart pot, saute onion and garlic, in liquid butter buds, until golden brown. Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 tablespoons parsley, one half teaspoon light salt, sugar, oregano, basil, and 1/4 teaspoon pepper. Mix well, mashing tomatoes with a fork. Simmer covered, stirring occasionally, for 1 hour. Preheat oven to 350 degrees. Cook zitti as package directs. Make cheese layer. In a large bowl combine cottage cheese, 1 cup motzarella cheese, 1/4 cup parmisan cheese, egg beaters, parsley, 1/2 teaspoon light salt, and pepper. Beat with a wooden spoon until blended. Spoon a little sauce into a 5 quart casserole dish, (or 2, 9 inch, square dishes), that has been sprayed with Pam. Layer a third of zitti, cheese mixture, and remaining sauce. Sprinkle part of the remaining motzarella cheese on top. Repeat layers 2 times, ending with motzarella, and 1/4 cup parmisan cheese on top. Bake uncovered 45 minutes, or until bubbly, and cheese is melted. Per serving: fat 0.6 G, cholesterol 2 MG, fiber 2 G, calories 150, 4 percent calories from fat, protein 11 G, carbohydrate 26 G, sodium 290 MG. Using sweet and low saves 2 calories.

Yield: 16 servings







** **