Recipe by

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.

Recipe by

Lentils.org

View All

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

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.
Add passata and bring to a simmer, cooking for an additional 5 minutes.
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.
Preheat oven to 350⁰F (180⁰C).
Combine pasta and sauce in a greased hotel pan and cover with foil. Bake for 20 minutes.
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

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Lentils.org

Lentil Pasta Bake

Prep Time: 10 Minutes

Total time: 50 Minutes

Servings: 10

Lentils.org

Ingredients

Directions

Nutritional Information

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