From Cookie and Kate
Lentil Baked Ziti
- Time
- 1 hr 25 min
- Makes
- 6
- Ingredients
- 14
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Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- ¼ teaspoon salt
- 2 cloves garlic, pressed or minced
- 1 ¼ 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
Nutrition · per serving
- Calories
- 465 kcal
- Fat
- 14.8 g
- Fiber
- 9.6 g
- Sugar
- 10.2 g
- Sodium
- 807.8 mg
- Protein
- 23.6 g
- Trans fat
- 0.2 g
- Cholesterol
- 23.6 mg
- Carbohydrate
- 61.3 g
- Saturated fat
- 5.1 g
As published by Cookie and Kate.
The method
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