Rotini Lentil Pizza Bake –

Rotini Lentil Pizza Bake

  By lentilsorg      

September 2, 2015

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  • Prep: 10 Minutes
  • Cook: 35 Minutes
  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 10


  1. PREHEAT the oven to 425°F (220°C).
  2. COOK pasta until al dente, drain and reserve in a large bowl.
  3. HEAT canola oil in a large sauté pan, add pepperoni and brown on both sides. Remove pepperoni with a slotted spoon and toss with cooked pasta, leaving some of the oil in the sauté pan behind. Add onions and garlic and cook until slightly golden. Add mushrooms and green pepper and cook for 2-3 minutes. Stir in tomato sauce, paste, cooked lentils, oregano, basil, and red pepper flakes. Season with salt and black pepper. Stir into cooked pasta mixture.
  4. MIX 1 cup (250 mL) grated cheese into the pasta mixture. Pour into prepared pan and sprinkle olives and remaining cheese over top.
  5. BAKE uncovered for 20 minutes or until bubbly and lightly golden on top. You can use the broiler for additional browning. Set aside for 5 minutes to rest.
  6. GARNISH with fresh basil and serve.


4 cups (1 L) rotini pasta

1 Tbsp (15 mL) canola oil

1½ cup (375 mL) sliced pepperoni

1 cup (250 mL) diced onion

3 garlic cloves, minced

3 cups (750 mL) sliced mushrooms

2 cups (500 mL) sliced green bell pepper

3 cups (750 mL) tomato sauce

3 Tbsp (45 mL) tomato paste

2½ cups (625 mL) cooked or canned green lentils, drained & rinsed

2 tsp (10 mL) dried oregano

2 tsp (10 mL) dried basil

½ tsp (2 mL) red pepper flakes

½ tsp (2 mL) salt

½ tsp (2 mL) ground black pepper

½ cup (375 mL) grated mozzarella cheese

¼ cup (60 mL) black olives

2 Tbsp (30 mL) chopped fresh basil (optional)


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium960 mg
Potassium684 mg
Protein15 g
Cholesterol20 mg
Sugar7 g
Total Fat13 g
Saturated Fat4 g
Total Carbohydrates37 g
Dietary Fiber7 g