Ingredients:
2 boxes of the Tolerant Brand Red Lentil Penne Pasta
Tomato Sauce approx 6 cups (can make your own or buy organic ready made sauce in Jar)
2 lbs fresh Mozzarella (1 lb cut into cubes and other 1 lb thinly sliced)
15 oz container of Ricotta Cheese (prefer natural by nature grass-fed brand)
1 1/2 cups freshly grated raw Parmesan Romano Cheese
2 cloves of garlic freshly minced
1 1/2 tsp dried parsley
freshly ground pepper and sea salt to taste
Directions: Preheat oven to 350 degrees F.
Bring a large pot of water to a boil, add a little sea salt, and boil the lentil pasta until al dente (approx 8-10 minutes). Drain pasta.
Meanwhile, in a large bowl mix the ricotta cheese with the fresh minced garlic and the 1 lb of cubed mozzarella cheese. Season with salt, pepper, and parsley.
Toss the cooked pasta with the cheese mixture, tomato sauce, and half of the parmesan cheese. Then transfer the mixture into a well greased (use coconut oil to grease dish) large baking dish. Sprinkle with the remaining parmesan cheese and top with the other half of the sliced mozzarella cheese. Sprinkle with sea salt and pepper to taste.
Bake until lightly browned and hot, approximately 20-30 minutes.
Serve immediately, approximately 8-12 servings.
Mung Bean Fettuchini
