1 1/3 cup Water
2/3 cup Lentils
3 Cloves garlic, , minced
1 cup Chopped onion
1 cup Chopped sweet green pepper
1 Jar (30oz.) meatless spaghetti sauce with vegetables
3/4 tsp Ground cinnamon
1/4 tsp Pepper
1 Egg
1/4 cup Grated Parmesan cheese
1/4 cup Snipped parsley
8 oz Mafalda or fettuccine, cooked and, drained
2 cup Skim milk
1/4 cup All-purpose flour
1 cup Shredded mozzarella cheese
2 Egg whites
Ground cinnamon, , optional
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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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