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Italian Recipes
Quick Veggie Lentil Ziti-Style Pasta Bake

Quick Veggie Lentil Ziti-Style Pasta Bake

with Basil and Ricotta

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This quick veggie dinner is filled with cheesy tomato goodness! Though small in size, lentils are a nutritinal all-star in pasta. They are packed with fibre and protein. Enjoy this one-pan wonder!

Tags:Veggie
Allergens:Wheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Lentils, canned

10 g

Garlic

56 g

Onion, chopped

227 g

Zucchini

170 g

Penne

(ContainsWheat/Blé)

1 box

Tomato Passata

10 g

Basil

100 g

Ricotta Cheese

(ContainsMilk/Lait)

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

1 tsp

Italian Seasoning

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories835 kcal
Fat22 g
Saturated Fat11 g
Carbohydrate112 g
Sugar16 g
Dietary Fiber18 g
Protein42 g
Cholesterol57 mg
Sodium1363 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Grater
Strainer
Large Oven-Proof Pan
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

Preheat your broiler to high (to broil the ziti). In Step 4, if you don't have an oven-proof pan, transfer the ziti mixture to a 8x8 baking dish (9x13 baking dish for 4 ppl) before assembling and broiling!

Wash and dry all produce.* Mince or grate the garlic. Grate the zucchini. Drain and rinse the lentils. In a medium bowl, combine the ricotta and 2 tbsp milk (double for 4 ppl). Season with salt and pepper. Set aside.

2 COOK ONIONS
2 COOK ONIONS
2

Heat a large oven-proof pan over medium heat. Add a drizzle of oil, then the onions and garlic. Cook, stirring occasionally, until the onions soften, 3-4 min.

3 FINISH SAUCE
3 FINISH SAUCE
3

Increase the heat to medium-high. Add the penne, broth concentrate(s), passata, Italian seasoning and 2 cups water (double for 4 ppl) to the same pan. Bring to a boil, then reduce the heat to medium. Cook, stirring often, until the penne is tender and the sauce slightly thickens, 14-16 min.

4 BROIL ZITI
4 BROIL ZITI
4

Add the lentils and zucchini to penne mixture. Stir together, until the lentils are warmed through, 1 min. Season with salt and pepper. Remove pan from heat, then spoon the ricotta mixture over the ziti. Sprinkle with the mozzarella cheese. Broil in the centre of the oven, until the cheese is golden-brown, 4-5 min. (TIP: Keep an eye on it so that it does not burn!)

5 FINISH AND SERVE
5 FINISH AND SERVE
5

Divide the veggie lentil ziti between plates. Tear over the basil leaves.