Ingredients
1/2 pound lean ground beef (90% lean)1 medium onion, chopped2 garlic cloves, minced1-3/4 cups spaghetti sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste6 tablespoons water1 tablespoon minced fresh parsley1-1/2 teaspoons Worcestershire sauce1 teaspoon dried basil3/4 teaspoon dried oregano, divided8 ounces ziti or small tube pasta1 cup part-skim ricotta cheese1 cup shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese, divided1 large egg, lightly beaten1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, cook beef and onion 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 1/2 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, 2 tablespoons Parmesan, egg, salt and pepper.
Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano.
Cover and bake at 350° for 1 hour or until heated through.
