Cheesy Lentil Rigatoni Al Forno
with basil & Parmigiano Reggiano- Gluten
- Tarwe
- Milk (including lactose)
- Gluten
- May contain traces of allergens
- Lupine
- Ei
- Soja
- Mosterd
- Selderij
Recipe Developer Chiara: "Italian cuisine is one of my favourites: simple dishes with often few ingredients. In this recipe, you'll use lentils instead of minced meat. You'll also finish the pasta in the oven ('al forno'), with two types of cheese!"
Ingredients
¼ pack
Lentils
(May be present: Gluten)
½ piece
Carrot
½ piece
Onion
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Lupine, Ei, Soja, Mosterd)
½
Tomato paste
200 g
Passata
½ bulb(s)
Mozzarella
(Contains: Milk (including lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Milk (including lactose))
1 piece
Garlic
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh basil
(May be present: Selderij)
½ sachet(s)
Dried oregano
½ piece
Bell pepper
Not included in your delivery
¼ tablespoon
Olive oil
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock. Boil plenty of salted water in a pot or saucepan.
- Chop the onion and crush or mince the garlic. Finely dice the carrot and the bell pepper.
- Cut the basil into ribbons.
- Drain the lentils.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- Boil the pasta with the carrot for 10 - 13 minutes (see Tip).
- Drain, then transfer to an oven dish and set aside.
- Meanwhile, heat the olive oil in a deep frying pan over medium-high heat.
- Fry the garlic, onion and bell pepper for 3 minutes, then add the tomato paste and fry for 1 more minute.
Tip: the pasta shouldn't be completely done yet, as it will finish cooking in the oven.
- Stir in the passata, the Sicilian-style herbs, the oregano and the stock.
- Lower the heat and allow to cook for 12 minutes (see Tip).
- Stir in the lentils and half of the basil, then cook for 2 more minutes. Season to taste with salt and pepper.
Tip: cook the sauce longer if you have time, so as to deepen the flavour. Add extra water as necessary if the sauce becomes too thick.
- Grate the Parmigiano Reggiano and the mozzarella.
- Transfer the sauce to the oven dish and then top with the cheeses.
- Bake for 10 minutes in the oven until golden-brown.
- Serve the rigatoni al forno on plates. Garnish with the rest of the basil.
