Light Pasta Pomodoro With Lentils
- 1 cup water
- 1 can (14 1/2 ounces) low sodium or reduced sodium chicken broth
- 1/2 cup dried lentils
- 3 cups (about a 26-ounce jar) spaghetti sauce
- 1 tablespoon red wine vinegar
- 1 package RONZONI HEALTHY HARVEST Penne Rigate, uncooked
- 1 cup (4 ounces) shredded part-skim mozzarella cheese or smoked mozzarella cheese
- 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. In medium saucepan, stir together spaghetti sauce, vinegar and drained lentils; heat to boiling. Reduce heat; cook 5 minutes. Heat oven to 375u0b0. Meanwhile, cook pasta according to package directions. Stir together pasta and about 2-1/2 cups sauce; spread into 11- x 7-inch baking dish. Spoon remaining sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese melts.
water, chicken broth, dried lentils, spaghetti sauce, red wine vinegar, rigate, mozzarella cheese
Taken from www.myrecipes.com/recipe/light-pasta-pomodoro-with-lentils (may not work)