Super cold here in the Northeast, was looking for a hearty, warm, stick to your ribs dish for lunch today. I halved the recipe to make 1 pan. I also subbed orichette pasta, they acted like little bowls for the cheese/meat. SO good!
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 pound uncooked rigatoni or medium tube pasta
1 carton (15 ounces) reduced-fat ricotta cheese
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 substitute, salt and pepper.
In two greased 13-in. x 9-in. x 2-in. baking dishes coated with nonstick 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.
Nutritional Analysis: One serving (about 1-1/3 cups) equals 324 calories, 11 g fat (6 g saturated fat), 38 mg cholesterol, 796 mg sodium, 30 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 vegetable, 1 fat.
Source: Light & Tasty