| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Dairy |
|
Main dishes, Pasta |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Water |
| 2/3 |
c |
Lentils |
| 3 |
|
Cloves garlic;, minced |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped sweet green pepper |
| 1 |
|
Jar (30oz.) meatless spaghetti sauce with vegetables |
| 3/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Pepper |
| 1 |
|
Egg |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Snipped parsley |
| 8 |
oz |
Mafalda or fettuccine; cooked and, drained |
| 2 |
c |
Skim milk |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Shredded mozzarella cheese |
| 2 |
|
Egg whites |
|
|
Ground cinnamon;, optional |
INSTRUCTIONS
In a saucepan bring water to boiling; add lentils and garlic. Return to
boiling; reduce heat. Cover and simmer 10 minutes. Add onion and green
pepper. Cover and cook5 to 10 minutes more or till tender. Drain; return to
pan. Stir in sauce, cinnamon and pepper. In a bowl beet egg slightly; stir
in Parmesan cheese and parsley. Add pasta; toss to coat set aside. For
topping: in a saucepan stir together milk and flour. Cook and stir till
thickened and bubbly. Remove from heat. Stir in 1/2 cup of the mozzarella
cheese. Beat egg whites till foamy. Fold egg whites into topping; set
aside. Grease a 3-quart rectangular baking dish. Layer half the lentil
mixture, half the pasta mixture, remaining lentil mixture, and remaining
pasta mixture. Spoon topping over all. Bake, uncovered, in a 350 oven about
45 minutes or till hot. Top with remaining cheese and additional cinnamon,
if desired. Let stand for 10 minutes. Makes 8 servings.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to
MC-Recipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19,
1997
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