Category

Pasta Pomodoro with Lentils

Total time: 1hr 5min   Serves: 6

Share:

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
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.

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.

Pasta Pomodoro with Lentils

Leave a review

Your email address will not be published. Required fields are marked *