Macaroni Lentil Casserole
| Nutrition Information | |
| Calories: | 308 |
| Total Fat: | 2.3g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 3mg |
| Sodium: | 595mg |
| Carbohydrates: | 57.6g |
| Dietary Fiber: | 5.8g |
| Sugars: | 12g |
| Protein: | 15.4g |
| Vitamin A: | 3373.6iu (67%) |
| Vitamin C: | 12.4mg (20%) |
| Calcium: | 205mg (20%) |
| Iron: | 5.3mg (29%) |
2 cups macaroni, dry
1 cup lentils
1 jar healthy pasta sauce
1 cup frozen chopped spinach leaves
1 teaspoon dried oregano
1/4 cup parmesan cheese
Place a large pot with water on the stove on high heat and bring to a boil. Add lentils and boil for 10 minutes. Add the macaroni and cook until macaroni is tender, about 10 more minutes. Drain the lentils and macaroni in a colander.
Preheat the oven to 350 degrees. Combine the lentils, macaroni, pasta sauce, spinach and oregano in the same pot you used to cook the macaroni and lentils. Place this mixture in a large covered casserole pan. Top with parmesan, cover and bake for 20 minutes. Serve hot.
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