Monday, 11 February 2019

Roasted Vegetable Red Lentil Pasta Bake

This post is sponsored by Barilla but the content and opinions expressed here are my own.

Last week I shared all about my new favorite pasta from Barilla.

Barilla's Red Lentil pasta range is my new go to pasta for the family. It has the taste and texture of regular wheat pasta, but it's made from only one ingredient - red lentils. No gluten, no grains, no GMOs... just high fibre, vegetarian and vegan friendly red lentils.

Today I'm sharing another recipe that's perfect for the cooler days that we've been having lately. This pasta bake is packed full of veggies and tasty mozzarella cheese. It's hearty, but not heavy. Pasta comfort food!


You can mix things up with this recipe to suit your tastes. I kept it simple and kid friendly with vegetables that I know my kids will like, but you can pretty much add anything you like.


Ingredients
1 Pack Barilla Red Lentil Penne
1 Zucchini
1 Bell Pepper
Mushrooms
2 Teaspoons crushed garlic
2 Teaspoons Italian Herbs
1/4 Cup Extra Virgin Olive Oil
1 Tin tomato sauce
Shredded Mozzarella
1/4 Cup grated parmesan
1/2 Cup breadcrumbs


Preheat oven to 425F.

Dice the vegetables to your preferred size and place on a parchment lined baking tray in a single layer.


Sprinkle the crushed garlic and Italian herbs over the vegetables and drizzle with extra virgin olive oil.


Bake vegetables uncovered for 15 minutes or until roasted.

While the vegetables are cooking, bring a pot of salted water to the boil.

Pour the Barilla Red Lentil Penne into the boiling water and cook for 7 minutes until al dente.

Place the cooked pasta in a large baking dish.


Top cooked pasta with the roasted vegetables and sprinkle the mozzarella over the top.


Give the pasta and vegetables a good mix.


In a small bowl mix together the breadcrumbs, parmesan and Italian herbs.


Sprinkle the bread crumb mix over the pasta and vegetables and drizzle a little extra virgin olive oil over the top.


Cover the baking dish with foil.

Turn the oven down to 375F and bake for 25 minutes.

Remove the foil and bake for a further 2 minutes to brown the top.

Serve topped with  extra grated parmesan if desired.


This recipe is perfect year round made with seasonal vegetables and is super flexible. Just add your favorite vegetables to make it your own.

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