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Light Pasta Pomodoro with Lentils

Yield 6 servings (about 1 cup each)


  • 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

How to Make It

  1. 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 375°. 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.