Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Cook
Red Lentil Pasta (1 box)
according to the package directions.
Step 2
While pasta cooks, add
Lentils (190 g)
to the
Water (480 mL)
. Bring to a boil and simmer approximately 15 minutes or until lentils are soft.
Step 3
Add
Tomato Sauce (2 cans)
,
Italian Seasoning (1 g)
,
Dried Basil (1 g)
,
Sea Salt (6 g)
,
Ground Black Pepper (1 g)
,
McCormick® Garlic Powder (as needed)
, and
Parmesan Cheese (10 g)
. Stir to combine and simmer another 3-5 minutes.
Step 4
Add
Part-Skim Ricotta Cheese (245 g)
,
Egg (1)
, and
Fresh Spinach (240 mL)
. Stir until egg is blended and all ingredients are well mixed.
Step 5
In a 2 qt dish, layer half red lentil pasta, ricotta cheese mixture, seasoned tomato lentils, and
Shredded Italian Blend Cheese (140 g)
, then repeat, ending with Italian Cheese.
Step 6
Bake 20 minutes. Remove and allow to cool 5 minutes then serve! Garnish with Parmesan Cheese if desired.
