*  Exported from  MasterCook  *
                              LENTIL PASTITSIO
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dishes                      Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3  cups          water
      2/3  cup           lentils
    3                    cloves garlic, -- minced
    1      cup           chopped onion
    1      cup           chopped sweet green pepper
    1      jar           (30oz.) meatless spaghetti sauce with --
      3/4  teaspoon      ground cinnamon
      1/4  teaspoon      pepper
    1                    egg
      1/4  cup           grated Parmesan cheese
      1/4  cup           snipped parsley
    8      ounces        mafalda or fettuccine, cooked and -- drained
    2      cups          skim milk
      1/4  cup           all-purpose flour
    1      cup           shredded mozzarella cheese
    2                    egg whites
                         ground cinnamon, -- optional
 In a saucepan bring water to boiling; add lentils and garlic.  Return to
 boiling; reduce heat.  Cover and simmer 10 minutes.  Add onion and green
 pepper.  Cover and cook5 to 10 minutes more or till tender.  Drain;
 return to pan.  Stir in sauce, cinnamon and pepper.  In a bowl beet egg
 slightly; stir in Parmesan cheese and parsley.  Add pasta; toss to coat
 set aside.  
 For topping: in a saucepan stir together milk and flour.  Cook and stir
 till thickened and bubbly.  Remove from heat.  Stir in 1/2 cup of the
 mozzarella cheese.  Beat egg whites till foamy.  Fold egg whites into
 topping; set aside.
 Grease a 3-quart rectangular baking dish.  Layer half the lentil mixture,
 half the pasta mixture, remaining lentil mixture, and remaining pasta
 mixture. Spoon topping over all.  Bake, uncovered, in a 350 oven about 45
 minutes or till hot.  Top with remaining cheese and additional cinnamon,
 if desired.  Let stand for 10 minutes.  Makes 8 servings. 
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