Cheesy Lentil Rigatoni Al Forno
with basil & Parmigiano Reggiano
Recipe Developer Chiara: "Italian cuisine is one of my favourites: simple dishes with often few ingredients. In this recipe, you'll use lentils instead of minced meat. You'll also gratinate the pasta in the oven ('al forno'), with 2 types of cheese!"
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
¼ pack
Lentils
½ piece
Carrot
½ piece
Onion
90 g
Rigatoni
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
½
Tomato paste
200 g
Passata
½ bulb(s)
Mozzarella
(Contains Milk)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
1 piece
Garlic
½ sachet(s)
Sicilian-style herb mix
2.5 g
Fresh basil
(May be present Celery)
½ sachet(s)
Dried oregano
Not included in your delivery
¼ tablespoon
Olive oil
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock. Boil plenty of water in a pot or saucepan.
- Chop the onion and crush or mince the garlic. Dice the carrot into 1cm chunks.
- Drain the lentils.
- Chop the basil into ribbons.
Did you know... lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
- Boil the pasta for 10 - 13 minutes (see Tip).
- Drain the pasta and transfer to an oven dish, then set aside.
- Meanwhile, heat the olive oil in a deep frying pan over medium-high heat.
- Fry the garlic, carrot and onion for 3 minutes, then add the tomato paste and fry for 1 more minute.
Tip: the pasta shouldn't be completely done yet, as it will finish cooking in the oven.
- Stir in the passata, the Sicilian-style herbs, the oregano and the stock.
- Lower the heat and allow to cook for 12 minutes (see Tip).
- Stir in the lentils and half of the basil, then cook for 2 more minutes. Season to taste with salt and pepper.
Tip: cook the sauce longer if you have time, so as to deepen the flavour. Add extra water as necessary if the sauce becomes too thick.
- Grate the Parmigiano Reggiano and the mozzarella.
- Pour the sauce over the pasta in the oven dish and then top with the cheeses.
- Bake for 10 minutes in the oven until golden-brown.
- Serve the rigatoni al forno on plates. Garnish with the rest of the basil.