16 oz Creamette® Mostaccioli
14 1/2 oz reduced sodium chicken broth
1/2 cup dried lentils
1 jar (24 oz.) pasta sauce
1 Tbsp red wine vinegar
4 oz shredded mozzarella cheese

Cooking Directions:

1.  Preheat oven to 375°F.  Prepare pasta according to package directions; drain.

2.  In small saucepan, bring broth to a boil. Add lentils; reduce heat. Simmer 35 minutes, covered, or until lentils are tender; drain.

3.  In a large bowl, combine pasta sauce, vinegar and lentils.  Reserve 1 cup of sauce.

4.  Combine pasta with remaining sauce and toss to coat well.  Spread mixture into an 11 x 7-inch baking dish. Spoon reserved sauce over top, covering pasta completely; sprinkle with mozzarella cheese.

5.  Bake 10 minutes or until cheese melts.