Lentil Baked Ziti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked ziti where lentils add protein and bulk to a marinara sauce enriched with cottage cheese and mozzarella. The result is a comforting, vegetarian pasta bake that makes excellent leftovers and serves 6 to 8.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 red onion, chopped
- 1/4 teaspoon salt
- 2 cloves garlic, pressed or minced
- 1 1/4 cups regular brown lentils, picked over for debris and rinsed
- 3 cups water
- 12 ounces whole grain ziti, rigatoni or penne pasta
- 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (omit if sensitive to spice)
- 23.5 ounces Newman’s Own Organics Marinara (plus 1 cup extra sauce, if you like extra-saucy ziti like me), divided
- 1 cup cottage cheese or ricotta cheese**
- Handful of torn fresh basil leaves, for garnishing
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 5m
- Sodium
- 1011mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 812mg
- Calcium
- 429mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1011MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.