Cheesy Lentil Rigatoni Al Forno
with basil & pecorino
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!"
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ pack
Lentils
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: Melk (inclusief lactose))
10 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
1 piece
Garlic
½ sachet(s)
Sicilian-style herb mix
2.5 g
Fresh basil
(May be present: Selderij)
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
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock. Boil plenty of water in a pot or saucepan.
- Chop the onion and crush or mince the garlic. Dice the carrot into 1cm chunks.
- Drain the lentils.
- Chop the basil into ribbons.
Did you know... lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
- Boil the pasta for 10 - 13 minutes (see Tip).
- Drain the pasta and transfer to an oven dish, then set aside.
- Meanwhile, heat the olive oil in a deep frying pan over medium-high heat.
- Fry the garlic, carrot and onion 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 mozzarella.
- Pour the sauce over the pasta in 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.
