Name: Lentil Baked Ziti
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6 to 8 servings
Ingredients: 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