Rigatoni al Forno with Lentils and Mozzarella

My rigatoni al forno has lentils in its tomato sauce, topped with béchamel and mozzarella that turns golden in the oven. I like this vegetarian pasta bake with plenty of sauce beneath its cheese topping.

Use canned lentils

The lentils are already cooked. Drain, briefly rinse in a sieve and let them drain well. They only need heating through in the tomato sauce. Dried lentils cannot be substituted in the same quantity without cooking them first.

Make the béchamel

Melt the butter, stir in the flour and gradually whisk in the milk. Simmer gently for a few minutes, whisking until smooth. Season with salt, pepper and nutmeg.

Keep the rigatoni firm

Boil the pasta until just al dente, as it will continue cooking in the oven. Mix with the lentil tomato sauce, spread the béchamel over the top and add well-drained mozzarella.

Kitchen tip

Let the bake stand for about five minutes after taking it out of the oven. It will be easier to serve and the sauce will hold together better.

For a vegetarian dish, choose mozzarella made with microbial rennet.

Easy recipe

Rigatoni al Forno with Lentils and Mozzarella

Vegetarian rigatoni al forno with canned lentils, tomato sauce, béchamel and mozzarella. A comforting pasta bake serving four.

Prep time

20 min

Cook time

25 min

Yield

4 servings

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Ingredients

− 4 +

• 250 grigatoni
• 265 gcanned lentils, drained weight
• 1 canchopped tomatoes (400g)
• 15 gtomato purée, about 1 tbsp
• 100 gonion, about 1 onion
• 2 clovesgarlic
• 10 gbutter
• 10 gflour, about 1 tbsp
• 300 mlmilk, 1.5% fat
• 125 gmozzarella, drained weight
• salt, pepper, nutmeg, Italian herbs
• 1 tsprapeseed oil

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Instructions

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1. Preheat the oven to 160°C fan. Cook the rigatoni according to the packet until just al dente. Drain and briefly rinse the lentils. Drain the mozzarella well.
2. Finely dice the onion and garlic. Heat 1 tsp rapeseed oil in a deep pan, soften the onion and briefly cook the garlic. Stir in 15 g tomato purée and cook briefly.
3. Add chopped tomatoes and lentils. Season with salt, pepper and Italian herbs and simmer gently for about 5 minutes. Mix with the drained rigatoni.
4. For the béchamel, melt 10 g butter in a saucepan. Stir in 10 g flour and cook briefly. Gradually whisk in 300 ml milk and simmer gently for a few minutes. Season with salt, pepper and nutmeg.
5. Transfer the pasta and lentil sauce to a baking dish. Spread the béchamel over it and top with sliced mozzarella. Bake for about 25 minutes until golden. Let stand briefly before serving.

Nutrition per serving

Calories

480 kcal

Protein

23.4 g

Carbohydrates

72.3 g

Sugar

11.6 g

Fat

11.5 g

Saturated fat

6 g

Fibre

8.9 g

Salt

0.7 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace