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Tortiglioni Lentil Pasta Bake (No Boil)

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.
4.53 from 48 ratings

Ingredients

  • 8 oz (250 g) dried tortiglioni pasta
  • 1 can green or brown lentils, if you aren't using canned, you want about 1.5 cups of cooked lentils
  • 6 cloves of garlic, minced
  • 2 tsp mixed dried Italian herbs
  • 2 cups (250 g) grated mozzarella (see notes)
  • 1 cup (100 g) grated parmesan
  • 28 oz (800 g) canned tomatoes
  • 2 cups (475 ml) whole milk
  • Salt and pepper to taste

Herby Topping

  • ½ cup (8 Tbsp) breadcrumbs
  • ½ cup (50 g) grated parmesan
  • A few handfuls of fresh herbs, I used a combo of basil, thyme, sage and rosemary
  • ¼ cup (4 Tbsp) of 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

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
Serving: 1g, Calories: 433kcal, Carbohydrates: 38g, Protein: 24g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 12g, Cholesterol: 33mg, Sodium: 976mg, Fiber: 9g, Sugar: 6g