Guest guest Posted May 26, 2001 Report Share Posted May 26, 2001 * Exported from MasterCook * Lentil-Tomato Mostaccioli Recipe By :The Vegetarian Child, Lucy Moll Serving Size : 6 Preparation Time :0:00 Categories : The Vegetarian Child Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces uncooked mostaccioli 2 cups Chunky Tomato Sauce -- (page 197) OR your favorite store-bought tomato sauce 3/4 cup cooked brown lentils -- (to 1 cup) 1/2 cup shredded part-skim mozzarella cheese -- (optional) fresh parsley, oregano, or basil for garnish Cook the pasta according to package directions; drain. Transfer to an ovenproof serving dish. In a saucepan over medium heat, warm the tomato sauce and lentils. Spoon over the mostaccioli. Top with mozzarella cheese, if desired, and heat in a broiler until the cheese melts, about 3 minutes. Garnish with the fresh herbs. S(ISBN): " 0-399-52271-9 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; trace Fat (9.4% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1 Vegetable. NOTES : This pasta dish is made extra special and satisfying with the addition of lentils. You may replace the mostaccioli (tubular pasta) with other favorite shapes such as linguine, radiatore (pasta nuggets), or shells. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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