A high protein vegetarian pasta bake that the whole family will love! Tortiglioni pasta and lentils are baked in a creamy tomato and mozzarella sauce, then topped with a mixed herb crumb. No boiling required, everything cooks together in one dish for minimal effort and cleanup!
8oz(250g)dried tortiglioni pasta, or penne, ziti or rigatoni
1.5cupsgreen or brown lentils, or 1 can, drained
6clovesgarlic, minced
2tspmixed dried Italian herbs
2cups(250g)grated mozzarella*
1cup(100g)grated parmesan
28oz(800g)canned tomatoes
2cups(475ml)whole milk
Salt and pepper to taste
Herby Topping
½cup(8Tbsp)breadcrumbs
½cup(50g)grated parmesan
a few handfuls of fresh herbs, I used a combo of basil, thyme, sage and rosemary
¼cup(4Tbsp)olive oil
Salt and pepper, to taste
Instructions
Pre-heat the oven to 200C / 400F.
In a deep casserole dish, combine your dry pasta, lentils, garlic, cheese, mixed dried herbs and canned tomatoes.
Pour the milk over the top and stir through. Cover and place in the oven for 50 minutes.
In the meantime, make your herby topping. Put the breadcrumbs, parmesan, herbs and salt and pepper in a food processor and blitz.
Slowly add the olive oil and pulse until the mixture is wet and sandy.
Once the pasta has cooked for 50 minutes, remove from the oven.Uncover and stir through.
Change the oven setting to broil / grill.
Add the herby topping to the pasta and return to the oven for a few minutes until the topping is crisping up.
Leave to sit for 5 minutes or so before dishing up.
Notes
*You want a block of mozzarella which you grate yourself, NOT the pre-shredded kind which has a starchy coating and won't melt into the sauce the same way.This recipe is adapted from The Kitchn