As usual, I needed a quick recipe for dinner tonight. I looked in my fridge for the veggies that needed using and pulled out the broccoli and zucchini. I had the idea of making baked ziti with lentils and veggies to add extra protein and nutrients. This was a super easy recipe and Owen loved it. I will definitely be making this again.
Terri's Baked Ziti
1/2 cup lentils
1 cup water or vegetable broth
1/2 onion, chopped fine
2 garlic cloves, minced
1 tsp. olive oil
3 cups whole wheat ziti, spirals or bowtie pasta
1 cup chopped broccoli
1 medium zucchini, grated
1/2 cup cottage cheese
1/2 jar of chunky marinara sauce
1/3 cup pesto
1/2 log of thinly sliced fresh mozzarella, or 3/4 cup grated mozzarella
Preheat oven to 400.
In a medium sized pot, saute the onions in the oil on medium heat for about 4 minutes. Add the garlic to the onions and stir for another 2 minutes. Add the lentils to the same pot and stir. Add 1 cup of water or vegetable broth and bring to a boil. Bring down to a simmer and cover the pot for 20 minutes.
Meanwhile, in a large pot, boil pasta until al dente. While the pasta is boiling, throw the broccoli into the pasta water for the last 4-5 minutes. When the pasta is done, drain, and put back in the pot. Mix the marinara, pesto, cottage cheese and zucchini with the lentils and add to the drained pasta. Mix well and put in a glass baking dish. Top with mozzarella cheese until it is covered and put in the oven for 15 minutes. Take out when brown and bubbly on top. Serve immediately.
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