Lentil-Packed Baked Ziti

Method

1. In a large saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onion and salt, and cook, stirring occasionally, until the onion turns translucent, about 4 to 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
2. Stir in the rinsed lentils and water. Increase the heat to high and bring to a simmer, then reduce the heat to medium-low and let it gently simmer until the lentils are tender and cooked through, about 30 to 40 minutes. Drain well in a fine-mesh sieve and set the lentils aside in the pot.
3. Meanwhile, preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the pasta just until al dente, according to the package instructions. Drain and return the pasta to the pot.
4. Add the cooked lentils to the pasta. Stir in ½ cup of the grated mozzarella, reserving the rest. Season with salt (about ¼ to ½ teaspoon), black pepper, and red pepper flakes if using.
5. Pour 1 cup of the marinara sauce into a 13×9-inch baking dish and spread it evenly over the bottom. Add the lentil-pasta mixture and spread it out evenly. Using a spoon, dollop the cottage cheese or ricotta in large spoonfuls over the pasta, then lightly swirl it so the cheese stays concentrated in those spots.
6. Drizzle the remaining marinara sauce evenly over the top (add the extra cup if you want it extra saucy) and gently spread it. Sprinkle the remaining mozzarella over the surface. Cover the dish tightly with aluminum foil, making sure it doesn't touch the cheese, or create a tent with parchment paper: place a few toothpicks in the center and drape a folded piece of parchment over them.
7. Bake for 30 minutes, then remove the covering, increase the oven temperature to 450°F, and continue baking until the cheese is golden and spotty, 3 to 9 more minutes. Let the dish cool for 10 minutes before serving. Garnish with torn fresh basil, slice, and serve.