Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups 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 teaspoon ground cinnamon
1/4 teaspoon pepper
1 egg
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley
8 ounces mafalda or fettuccine, cooked and -- drained
2 cups skim milk
1/4 cup all-purpose flour
1 cup shredded mozzarella cheese
2 egg whites
ground cinnamon, -- optional
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.
