Ingredients
1tbspolive oil
1red onionchopped
¼tspsalt
2garlic clovespressed or minced
1¼cupregular brown lentilspicked over for debris and rinsed
3cupswater
12ozwhole grain zitior rigatoni or penne pasta
8ozpart-skim mozzarella cheesegrated, divided
saltto taste
freshly ground black pepperto taste
red pepper flakes
23.5ozNewman’s Own Organics Marinaradivided
1cupcottage cheeseor ricotta cheese
fresh basil leavesfor garnishing
Preparation
In a large saucepan over medium heat, warm the olive oil until shimmering.
Add the onion and salt.
Cook, stirring occasionally, for 4 to 5 minutes until the onion is turning translucent.
Add the garlic and cook for 30 seconds until fragrant.
Add the lentils and water, then stir to combine.
Raise the heat to high and bring the mixture to a simmer.
Reduce the heat to medium-low, then gently simmer for 30 to 40 minutes until the lentils are tender and cooked through.
Drain the mixture well in a fine-mesh sieve, then return the lentils to their pot. Set aside.
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to boil.
Cook the pasta just until al dente, according to package directions.
Drain and return the pasta to the pot.
Add the lentils to the pasta.
Add ½ cup of the cheese, then season to taste with salt, freshly ground black pepper and red pepper flakes.
Pour 1 cup of the marinara sauce into a 13 x 9-inch baking dish.
Spread the sauce around with a spatula to coat the dish.
Pour the lentil and pasta mixture into the baker, then spread until evenly distributed.
Add a dollop cottage cheese in big spoonfuls over the pasta, then just lightly swirl the mixture to distribute.
Drizzle the rest of the sauce evenly over the dish, then gently spread it over the pasta.
Sprinkle the remaining mozzarella evenly over the dish.
Cover the baker tightly with aluminum foil, making sure it doesn’t touch the cheese.
Bake for 30 minutes.
Remove the covering, then increase the heat to 450 degrees F.
Continue baking for 3 to 9 minutes until the cheese on top is golden and spotty.
Remove the baking dish from the oven, then let cool for 10 minutes.
Sprinkle freshly torn basil on top, slice, serve, and enjoy!
