What you'll be getting:

Lentil Penne Bake

Per Serving

1/2 c lentils

1 c tomato sauce (tomatoes, oil, salt, pepper, Italian seasoning, roasted red peppers, onions) 

125 g veggies (eggplant, zucchini, peppers, onions, spinach, tossed in golden balsamic vinegar, avocado oil, salt, pepper and nutritional yeast) 

1/4 c shredded mozzarella 

Equipment needed: oven-safe pot large enough for all servings, or large pot and casserole dish

 

Preheat oven to 375.

While you are waiting for your oven to reach 375, start heating up your pot. When hot add the veggies. Cook for 5 minutes, stir occasionally. 

After you have cooked your veggies for 5 minutes, add the pasta and the sauce with lentils. 

Stir everything together. 

If you have an oven-safe pot you can just leave the pasta in the pot and cover with cheese. If you don't have an oven-safe pot, transfer the ingredients to a casserole dish and top with the cheese. 

Place in the oven for 15 minutes. 

To get a little more color on the cheese you can place under the broiler for a couple of minutes, but it is not necessary. 

Be careful of the hot cheese when scooping out of the dish. From start to finish this dinner takes 20 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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