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Lentils.org

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Tomato, Basil & Lentil Pasta Bake

Prep Time: 20 Minutes

Total Time: 50 Minutes

Servings: 24 (1 hotel pan)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) olive oil
  • 2 cups (500 mL) yellow onion, small dice
  • 2 Tbsp (30 mL) garlic, minced
  • 2 ½ qt (2.5 L) passata
  • 1 Tbsp (15 mL) basil, dried
  • 2 tsp (10 mL) oregano, dried
  • 1 Tbsp (15 mL) sugar
  • 3 cups (750 mL) whole red (brown) lentils, cooked
  • 1 ½ qt (1.5 L) whole-wheat pasta (penne or fusilli), cooked
  • 1 qt (1 L) low moisture mozzarella, grated

Directions

  1. Heat oil in a large rondeau over medium heat. Add onion and garlic and sauté until soft. Stir in passata, basil, oregano, and sugar. Simmer for 10 minutes.
  2. Add cooked pasta and lentils to the sauce, stirring gently to coat. Season to taste.
  3. Transfer to a greased hotel pan and top with cheese. Bake at 375°F (190°C) for 25 minutes until bubbly and golden.

Nutritional Information

  • Serving Size: 1 serving (200 g)
  • Per serving:
  • Calories 180
  • Total Fat 6 g
  • Saturated Fat 2.5 g
  • Cholesterol 15 mg
  • Carbohydrates 25 g
  • Dietary Fibre 4 g
  • Sugar 6 g
  • Protein 10 g
  • Sodium 250 mg
  • Potassium 400 mg
  • Folate 40 mcg

Tags

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