Lentil Ragu with Penne Pasta & Baked Zucchini

Cooked penne pasta (penne pasta {whole wheat durum flour, durum wheat semolina, niacin, ferrous sulfate [iron], thiamin mononitrate, riboflavin, folic acid}, water) (wheat), zucchini, water, ground tomatoes in light puree (tomatoes, salt, citric acid), onions, green lentils, celery, carrot, hemp hearts, extra virgin olive oil, tomato paste, red wine (contains sulfites, naturally occurring in wine), garlic, vegetable base (sauteed vegetables {carrots, celery, onions}, evaporated cane sugar, corn starch, salt, natural flavoring, turmeric extract), sea salt, balsamic vinegar (wine vinegar [with sulfites, naturally occurring in wine], concentrated grape must, caramel color), italian seasoning, black pepper. Contains: Wheat, sulfites.

1. Preheat conventional oven to 350°F (325°F for convection ovens) 
2. Remove cardboard sleeve 
3. Pierce film with a knife or fork 
4. Place on baking tray 
5. Cook in center of oven for 30-40 minutes 
6. Let stand for 2 minutes

1. Remove cardboard sleeve
2. Pierce film with a knife or fork
3. Microwave for 4-5 minutes or until cooked throughout
4. Let stand for 1 minute