A cheesy no boil 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 pre cooking required, everything cooks together in one dish for minimal effort and cleanup! This is a perfect vegetarian pasta dinner with added protein that everyone will be happy with.
1cangreen or brown lentils, if you aren't using canned, you want about 1.5 cups of cooked lentils
6clovesof garlic, minced
2tspmixed dried Italian herbs
2cups(250g)grated mozzarella (see notes)
Salt and pepper to taste
A few handfuls of fresh herbs, I used a combo of basil, thyme, sage and rosemary
¼cup(4Tbsp)of olive oil
Salt and pepper, to taste
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.
I prefer to use a block of mozzarella (sometimes sold as "cooking mozzarella") rather than pre-grated. It's more moist and doesn't have the starchy coating that pre-grated cheese usually does, so the sauce will be creamier for it.This recipe is adapted from The Kitchn