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Light Pasta Pomodoro with Lentils

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :271

Ingrediants

 
1 cup water
1 14 1/2-ounce an low-sodium or reduced-sodium chicken broth
1/2 cup dried lentils
1 27 1/2-ounce ar Rag? 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.)
 

Preparation

 
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 pasta sauce, vinegar and drained lentils; heat to boiling. Reduce heat; cook 5 minutes.

Heat oven to 375 degrees F. Meanwhile, cook pasta according to package directions; drain.

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.

Bake 10 minutes or until cheese melts.






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