Lentil Baked Ziti
Ingredients (14)
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1/4 teaspoon salt
- 2 cloves garlic, pressed or minced
- 1 1/4 cups regular brown lentils, picked over for debris and rinsed
- 3 cups water
- 12 ounces whole grain ziti, rigatoni or penne pasta
- 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (omit if sensitive to spice)
- 23.5 ounces Newman’s Own Organics Marinara (plus 1 cup extra sauce, if you like extra-saucy ziti like me), divided
- 1 cup cottage cheese or ricotta cheese**
- Handful of torn fresh basil leaves, for garnishing
Directions
Learn how to make this recipe at Cookie and Kate