1 Tbsp

Olive oil

1

Onion, red

1/4 tsp

Salt

2

Garlic

1 1/4 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

Pepper, black

1 cup

Cottage cheese

1 pinch

Chili, dried

23 1/2 ounces

newman’s own organics marinara (plus 1 cup extra sauce, if you like extra-saucy ziti like me), divided

1 handful

Basil