Baked Ziti Casserole

• 1/4 cup Butter Buds, liquid
• 1 cup onion, finely chopped
• 1 teaspoon garlic, minced
• 1 (2 lb) can Italian tomatoes, plus
• 3 ounces Italian tomatoes
• 6 ounces tomato paste
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon pepper
• 1 lb ziti pasta
• 2 tablespoons parsley
• 32 ounces ricotta cheese
• 2 cups mozzarella cheese
• 1/2 cup parmesan cheese
• 3 Egg Beaters egg substitute
• 1 tablespoon parsley
• 1/4 teaspoon pepper

1. To make sauce:
2. In a 6-quart pot, saute onion and garlic in liquid butter buds. Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 tablespoons parsley, sugar, oregano, basil and pepper. Mix well. Mash tomatoes. Simmer covered but stirring occasionally for 1 hour.
3. Preheat oven to 350u0b0F. Cook ziti as package directs. Make cheese layer: In large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, egg beaters, parsley, and pepper. Beat with wooden spoon until blended.
4. Spoon a little sauce into a 5-quart casserole dish (or 2 9-inch square dishes) that have been sprayed with cooking spray. Layer 1/3 ziti, cheese mixture, and remaining sauce. Sprinkle part of the remaining mozzarella on top. Repeat layers 2 times, ending with mozzarella and 1/4 cup parmesan. Bake uncovered 45 minutes.

butter, onion, garlic, italian tomatoes, italian tomatoes, tomato paste, sugar, oregano, basil, pepper, pasta, parsley, ricotta cheese, mozzarella cheese, parmesan cheese, egg beaters, parsley, pepper

Taken from www.food.com/recipe/baked-ziti-casserole-213990 (may not work)