Ingredients
2 cans (29 ounces each) tomato puree1 can (12 ounces) tomato paste1 medium onion, chopped1/4 cup minced fresh parsley2 tablespoons dried oregano4 teaspoons sugar3 garlic cloves, minced1 tablespoon dried basil1 teaspoon salt1/2 teaspoon pepperZITI:1 package (16 ounces) ziti1 large egg, beaten1 carton (15 ounces) reduced-fat ricotta cheese2 cups shredded part-skim mozzarella cheese, divided3/4 cup grated Parmesan cheese1/4 cup minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepperAdditional minced fresh parsley, optional
Preparation
In a 3- or 4-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4 hours.
Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups slow-cooked sauce. Drain ziti; stir into cheese mixture.
Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Garnish with additional parsley.
