Baking Time: 10 minutes
1 cup water
1 14 1/2-ounce can low-sodium or reduced-sodium chicken broth
1/2 cup dried lentils
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Chunky Mushroom
1 tablespoon red wine vinegar
3 cups penne rigate or mostaccioli (8 oz.), uncooked
1 cup shredded part-skim Mozzarella cheese (4 oz.)
OR
1 cup smoked Mozzarella cheese (4 oz.)
Servings: 6
1. In small saucepan, stir together water and broth; heat to boiling. Add lentils; reduce heat. Simmer 35 minutes, covered, or until lentils are tender; drain.
2. In medium saucepan, stir together pasta sauce, vinegar and drained lentils; heat to boiling. Reduce heat; cook 5 minutes.
3. Heat oven to 375 degrees F. Meanwhile, cook pasta according to package directions; drain.
4. Stir together pasta and about 2 1/2 cups sauce; spread into 11 × 7-inch baking dish. Spoon remaining sauce over top, covering pasta completely; sprinkle with Mozzarella cheese.
5. Bake 10 minutes or until cheese melts.
1 cup water
1 14 1/2-ounce can low-sodium or reduced-sodium chicken broth
1/2 cup dried lentils
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Chunky Mushroom
1 tablespoon red wine vinegar
3 cups penne rigate or mostaccioli (8 oz.), uncooked
1 cup shredded part-skim Mozzarella cheese (4 oz.)
OR
1 cup smoked Mozzarella cheese (4 oz.)
Servings: 6
1. In small saucepan, stir together water and broth; heat to boiling. Add lentils; reduce heat. Simmer 35 minutes, covered, or until lentils are tender; drain.
2. In medium saucepan, stir together pasta sauce, vinegar and drained lentils; heat to boiling. Reduce heat; cook 5 minutes.
3. Heat oven to 375 degrees F. Meanwhile, cook pasta according to package directions; drain.
4. Stir together pasta and about 2 1/2 cups sauce; spread into 11 × 7-inch baking dish. Spoon remaining sauce over top, covering pasta completely; sprinkle with Mozzarella cheese.
5. Bake 10 minutes or until cheese melts.
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