Ingredients
Ingredients
16 oz Creamette® Mostaccioli
14.50 oz reduced sodium chicken broth
0.50 cup dried lentils
1 (24 oz.) pasta sauce
1 tbsp red wine vinegar
4 oz shredded mozzarella cheese
Directions
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.
