Pasta
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
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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.
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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.
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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