Lentil + Marinara Macaroni | Eat to Thrive

Ingredients

• 1 tbs olive oil
• 1 red or yellow onion, chopped
• 1/2 tsp salt
• 2 cloves garlic, minced
• 1 ¼ cups brown lentils, rinsed
• 3 cups water
• 10 oz. (400 g) whole grain elbow / macaroni pasta
• 8 oz. (2 packed cups) grated mozzarella cheese
• 32 oz (1 1/3) jars of Rao’s Marinara Sauce
• 1 1/2 cups vegan ricotta
• Salt, to taste
• Freshly ground pepper, to taste
• Pinch of red pepper flakes
• basil, chiffonade for garnish