Lentil and vegetable pasta bake

Lentil and vegetable pasta bake: A batch-cooked tomato and lentil sauce forms the base of this oh-so-easy pasta bake. It’s quickly finished under the grill, which creates a lovely melted cheese top with plenty of crispy bits to be enjoyed.

Ingredients

• 300g/10½oz dried pasta
• 1 broccoli head (about 360g/12½oz), cut into bite-sized pieces
• ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight
• 1 tbsp paprika
• 100g/3½oz cheddar, grated
• salt and ground black pepper

Method

1. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked.

2. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high.

3. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately.

Lentil and vegetable pasta bake