Cheesy Lentil Rigatoni Al Forno

Name: Cheesy Lentil Rigatoni Al Forno with basil & Parmigiano Reggiano
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Carrot; ½ pack Lentils; 1 piece Onion; 180 g Rigatoni; 1 Tomato paste; 390 g Passata; 1 bulb(s) Mozzarella; 20 g Parmigiano Reggiano DOP; 2 piece Garlic; 1 sachet(s) Sicilian-style herb mix; 10 g Fresh basil; 1 piece Bell pepper; 1 sachet(s) Dried oregano; ½ tablespoon Olive oil; 100 milliliters Low sodium vegetable stock; to taste Salt and pepper

with basil & Parmigiano Reggiano

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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!"

Tags:

Extra Veggies

•Family

•Veggie

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Carrot

¼ pack

Lentils

(May be present: Gluten)

½ piece

Onion

90 g

Rigatoni

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

Tomato paste

200 g

Passata

½ bulb(s)

Mozzarella

(Contains: Melk (inclusief lactose))

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

1 piece

Garlic

½ sachet(s)

Sicilian-style herb mix

5 g

Fresh basil

(May be present: Selderij)

½ piece

Bell pepper

½ sachet(s)

Dried oregano

Not included in your delivery

¼ tablespoon

Olive oil

50 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3285 kJ

Calories785 kcal

Fat20.6 g

Saturated Fat10.7 g

Carbohydrate107.8 g

Sugar30.6 g

Dietary Fiber17.2 g

Protein37.6 g

Salt2.5 g

Potassium96.3 mg

Calcium48 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Colander

•Oven Dish

•Casserole

•Grater

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.