Ingredients (per dish):
Two packages of lentil spaghetti
One Onion
Two zucchinis
Handful of kale and/or spinach
Handful of cut up sun dried tomatoes
Two jars of marinara sauce
4 cloves garlic
Directions:
Cut up and mix together the onion, zucchini, kale/spinach, and sun dried tomatoes along with some olive oil.
In a large oven safe casserole dish, add together the lentil spaghetti and veggies.
Add 2.5 cups of water.
Bake at 375 F for 50 minutes.
Remove top layer of burnt spaghetti.
Makes 4 meals
For each meal:
Roast one clove of diced garlic, and warm with 2 cups of marinara.
After heated, strain sauce to remove water contents.
Pour sauce over one meal of baked spaghetti with lentil pasta.
Tips:
Can reheat one meal of baked spaghetti in microwave for three minutes.
Enjoy!
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