YOUR SOLIN GENERATED RECIPE
Baked Five-Cheese Ziti with Marinara
Tender lentil ziti baked in a rich, herbed marinara sauce with a creamy five-cheese blend that creates a golden, bubbling crust.
INGREDIENTS
2 oz lentil ziti pasta
0.5 cup marinara sauce
0.5 cup low-fat cottage cheese
0.25 cup part-skim ricotta cheese
1.5 oz part-skim shredded mozzarella
1 tbsp grated parmesan cheese
1 tbsp grated pecorino romano
2 tbsp fresh basil
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the lentil ziti for 2 minutes less than the package instructions suggest so it remains firm.
While the pasta cooks, place the low-fat cottage cheese in a small food processor and blend until completely smooth and creamy.
In a medium mixing bowl, stir together the blended cottage cheese, ricotta, half of the shredded mozzarella, dried oregano, garlic powder, sea salt, and black pepper.
Drain the pasta and return it to the pot, then toss with the marinara sauce and the prepared cheese mixture until well coated.
Transfer the pasta mixture into the baking dish and spread it into an even layer.
Sprinkle the remaining mozzarella, grated parmesan, and pecorino romano evenly over the top.
Bake for 20 minutes, or until the cheese is melted and the edges are bubbling and slightly golden brown.
Remove from the oven and let it rest for 5 minutes before garnishing with fresh torn basil leaves and serving.