Lentil Baked Ziti

Bahan-bahan (6 porsi)

• 1 tablespoon olive oil
• 1 red onion, chopped
• ¼ teaspoon salt
• 2 cloves garlic, pressed or minced
• 1 ¼ cups regular brown lentils, picked over for debris and rinsed
• 3 cups water
• 12 ounces whole grain ziti, rigatoni or penne pasta
• 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (omit if sensitive to spice)
• 23.5 ounces Newman’s Own Organics Marinara (plus 1 cup extra sauce, if you like extra-saucy ziti like me), divided
• 1 cup cottage cheese or ricotta cheese**
• Handful of torn fresh basil leaves, for garnishing