Easy Veggie Pasta Bake With Rich Tomato Sauce And Lentils
Whether you’re a full-time vegetarian or just looking for more meatless meals to add to your rotation, this easy veggie pasta bake is perfect for you! It’s packed with hearty lentils and veggies in a rich and flavorful tomato sauce. Plus, it’s super easy to make—simply toss everything together in one pot and bake. So delicious, healthy, and satisfying!
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Healthy veggie pasta bake recipe
This veggie pasta bake is a hearty and healthy dish that is perfect for a winter meal. It is packed with nutrient-rich vegetables, including carrots, onions, and celery, as well as lentils for added protein. The pasta is cooked in a flavorful tomato sauce, and the whole dish is topped with a lovely cheddar cheese finish. This veggie pasta bake is sure to satisfy even the pickiest of eaters, and it can easily be made ahead of time for a quick and easy weeknight meal. Why not try my lasagne version of this recipe?
Wholemeal pasta spirals recipe
For a healthier veggie pasta bake, choose wholemeal pasta spirals. Made with 100% whole wheat, wholemeal pasta is a good source of complex carbs and fibre. It takes longer to digest than refined carbs, so you’ll feel fuller longer. Plus, the extra fibre helps to regulate blood sugar levels.
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Ingredients
For 8-10 servings, you will need the following items:
- 2 Onions (chopped)
- 2 Celery Sticks (Chopped or blitzed in a food processor)
- 2 Carrots (Chopped or blitzed in a food processor)
- 2 400g Green Lentils (Tins)
- 2 400g Chopped Tomatoes
- 3 tbsp Tomato Puree
- 5 Sundried Tomatoes (blitzed in a food processor)
- 2 Stock cubes (crumbly sort)
- 3 tbsp Worcestershire Sauce
- 2 tsp Ground Black Pepper
- 4 Cloves of garlic (chopped)
- 1 tbsp Mixed Herbs
- 1 tbsp Balsamic Vinegar
- 450 g Cheese (Grated)
- 500 g Wholewheat Pasta Spirals
- Salt
- 3 tbsp Vegetable Oil
How to make cheesy veggie pasta bake with lentils
Pasta bake leftovers
Leftovers can be stored in the fridge for up to 4 days, or if you have lots of leftovers, put them in foil trays with lids and freeze them for up to 3 months. Perfect for days when you don’t feel like cooking!
Easy Veggie Pasta Bake With Tomato Sauce And Lentils
Equipment
Ingredients
- 2 Onions (chopped)
- 2 Celery Sticks (Chopped or blitzed in food processor)
- 2 Carrots (Chopped or blitzed in food processor)
- 2 400g Green Lentils (Tins)
- 2 400g Chopped Tomatoes
- 3 tbsp Tomato Puree
- 5 Sundried Tomatoes (blitzed in food processor)
- 2 Stock cubes (crumbly sort)
- 3 tbsp Worcestershire Sauce
- 2 tsp Ground Black Pepper
- 4 Cloves of garlic (chopped)
- 1 tbsp Mixed Herbs
- 1 tbsp Balsamic Vinegar
- 450 g Cheese (Grated)
- 500 g Wholewheat Pasta Spirals
- Salt
- 3 tbsp Vegetable Oil
Instructions
- Cook the pasta as per packet instructions.
- In a large deep sided frying pan, add the oil and fry the onions on medium heat until soft. Add the garlic, and black pepper and fry for 1 minute.
- Add the chopped vegetables, sundried tomatoes and tomato puree. You may need to add a little hot water from the kettle at this point. Stir for 2 minutes, then add the green lentils, chopped tomatoes, balsamic vinegar, mixed herbs, and Worcestershire sauce and add about 100 ml of water. Cover with a lid and cook on medium heat until the pasta is cooked. At this point, taste it to see if it needs any more seasoning
- Add the pasta to the pan and mix through. If the pasta is too much for the pan transfer some to the roasting dish. Only add half of the pasta mix in the roasting tin then scatter half of the grated cheese on top of the pasta. Add the remaining pasta on top and finally add the remaining cheese.
- Bake in the oven for 30 minutes.
