Lentil Baked Ziti

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

465 calorie vegetarian pasta and lentil

subheading: Lentils*:

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

subheading: Pasta and everything else:

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 at cookieandkate.com

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