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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Vegetable Broth Concentrate
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.
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.
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.
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!)
Divide the veggie lentil ziti between plates. Tear over the basil leaves.