Lentil Pasta Bake
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Lentils.org

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Lentil Pasta Bake

Prep Time: 10 Minutes

Total Time: 50 Minutes

Servings: 10

Tomatoes, lentils, mushrooms, onions, garlic, herbs, and spices tossed with your favorite pasta and baked with cheese.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 tsp (10 mL) canola oil
  • 1 cup (250 mL) yellow onion, minced
  • 2 Tbsp (30 mL) garlic, minced
  • 3 cups (750 mL) whole red lentils, cooked and drained well
  • 1 cup (250 mL) brown mushrooms, roasted and roughly chopped
  • 2 tsp (10 mL) salt
  • 2 Tbsp (30 mL) dried oregano
  • 1.5 quarts (1.5 L) passata sauce
  • 1 lb (500 g) rigatoni pasta, uncooked
  • 3 cups (750 mL) mozzarella cheese, shredded

Directions

  1. Heat oil in a large pot. Add onions and garlic and stir until onions have softened. Add lentils, mushrooms, salt, and oregano. Stir well and cook for an additional 2 minutes to warm through.
  2. Add passata and bring to a simmer, cooking for an additional 5 minutes.
  3. In a separate pot, prepare pasta per package directions to an al dente state, reserving ½ cup (125 mL) of pasta water. Add past water to your sauce.
  4. Preheat oven to 350⁰F (180⁰C).
  5. Combine pasta and sauce in a greased hotel pan and cover with foil. Bake for 20 minutes.
  6. Uncover and sprinkle with cheese. Cook for an additional 10 minutes until cheese is browned.

Nutritional Information

  • Serving Size: 1 ⅓ cups (325 mL)
  • Per serving:
  • Calories 430
  • Total Fat 9 g
  • Saturated Fat 4 g
  • Cholesterol 20 mg
  • Carbohydrates 65 g
  • Dietary Fibre 8 g
  • Sugar 11 g
  • Protein 24 g
  • Sodium 830 mg
  • Potassium 969 mg
  • Folate 215 mcg

Tags

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