After a few glorious days of sunshine and sleeveless-shirt weather, it snowed again yesterday. This baked ziti is precisely what I want to eat when it’s cold outside. Hearty, saucy, cheesy pasta with redeeming whole grains and protein-rich lentils to keep me fueled for hours.
This dish is in sharp contrast to the pasta dinners I loved as a kid, which consisted only of refined carbohydrates and loads of sugar-laden marinara sauce. No matter how saucy pasta I could slurp down, I was always hungry 30 minutes later. No wonder!
I quickly lose my patience with recipes that require stovetop preparation followed by a long bake, but I kept this one as simple as possible. It’s worth the [minimal] effort and the wait, I promise. One way that I simplified the recipe—without sacrificing health factors or quality—was by using store-bought marinara sauce. You’ve probably noticed that not all pre-made marinara sauces are created equally.