Lentil Pasta Bake – Lentils.org

Lentil Pasta Bake

  By lentilsorg  ,   

December 7, 2021

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

  • Prep: 10 Minutes
  • Cook: 40 Minutes

  • 10 Minutes

    40 Minutes

    50 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size1 ⅓ cups (325 mL)
Calories430
Sodium830 mg
Potassium969 mg
Protein24 g
Cholesterol20 mg
Sugar11 g
Total Fat9 g
Saturated Fat4 g
Total Carbohydrates65 g
Dietary Fiber8 g