Lentil and Tomato Pasta Bake
A thrifty, family-friendly pasta bake with red lentils and a crunchy cheesy topping — feeds six and reheats brilliantly.
This lentil and tomato pasta bake is the sort of midweek hero you’ll lean on when the week’s budget is tight and energy levels are low. Red lentils bulk up a simple tomato sauce, so you get comfort, protein and fibre without breaking the bank.
It’s dead easy to assemble, reheats well and even the fussiest of eaters usually give it the thumbs-up. Make it on a Sunday and you’ve got lunches sorted, too.
Ingredients
- 400 g dried penne pasta
- 150 g dried red lentils
- 800 g tinned chopped tomatoes
- 1 brown onion — finely chopped
- 2 carrots — peeled and diced
- 3 garlic cloves — crushed
- 500 ml vegetable stock — hot
- 30 ml tomato purée
- 5 ml dried oregano
- 5 ml smoked paprika
- 30 ml olive oil
- 15 ml sea salt — use half for pasta water and half for sauce
- 5 ml black pepper — freshly ground
- 150 g mature cheddar cheese — grated
- 100 g dried breadcrumbs
- 30 g unsalted butter — cut into small knobs
Equipment
- 20 x 30cm baking dish
- large saucepan
- colander
- grater
Instructions
Preheat the oven to 200°C fan/220°C conventional. Bring a large saucepan of water to the boil and add half the sea salt.
Add the dried penne pasta to the boiling water and cook for 6 minutes — it should be very slightly undercooked as it will finish in the oven. Reserve a mug of pasta water, then drain the pasta in a colander.
While the pasta cooks, heat the olive oil in a large frying pan over a medium heat. Add the brown onion and carrots and sweat for 6 minutes until softened.
Add the garlic cloves, dried oregano, smoked paprika and tomato purée to the pan and cook for 1 minute to release the aromas.
Stir in the tinned chopped tomatoes, vegetable stock and dried red lentils. Season with the remaining sea salt and black pepper. Bring to a simmer and cook, uncovered, for 20 minutes until the lentils are tender and the sauce has thickened — add a splash of reserved pasta water if it looks too dry.
Turn off the heat and stir half the grated mature cheddar into the sauce. Add the drained pasta and fold together gently so the pasta is evenly coated.
Tip the pasta and sauce into a 20 x 30cm baking dish. Mix the dried breadcrumbs with the remaining grated cheese and scatter evenly over the top. Dot the surface with the unsalted butter.
Bake in the preheated oven for 20 minutes until the top is golden and bubbling.
Allow the bake to rest for 10 minutes before serving so the sauce sets slightly and slices hold their shape.
Tips
- Parboil the pasta by 4–6 minutes less than packet time — it prevents a soggy bake.
- If the sauce thickens too much while simmering, add a splash of the reserved pasta water to loosen it; this helps the sauce cling to the pasta.
- Make ahead: assemble, cover and refrigerate for up to 24 hours; add 5–10 minutes to the oven time from chilled.
- To stretch further, stir through 150–200g frozen peas or a tin of drained sweetcorn at step 6.
- Store leftovers in an airtight container for 3–4 days or freeze portions for up to 2 months.
Substitutions
dried penne pasta → dried macaroni or fusilli, same quantity
Stays closemature cheddar cheese → grated Gouda or Red Leicester, same quantity
Stays closedried red lentils → one 400g tin of brown or green lentils, drained (add later and reduce simmer time)
Stays closedried breadcrumbs → crushed plain crackers or torn stale bread blitzed in a food processor, same quantity
Stays close
Nutrition
Per serving · estimated
- 600
- Calories
- 23 g
- Protein
- 86 g
- Carbs
- 18 g
- Fat
- 8 g
- Fibre
- 5 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this vegan?
Yes — swap the cheese and butter for vegan alternatives and use a vegan-friendly breadcrumb; the bake will still be tasty though slightly less rich.
Can I use tinned lentils instead of dried?
Yes. Drain and stir them into the sauce in step 6 rather than simmering with the tomatoes; reduce simmer time to 8–10 minutes.
How do I stop the topping going soggy?
Ensure the sauce is thick before you add the pasta and use dry breadcrumbs or toast them briefly before topping; resting for 10 minutes after baking also helps.
Will this freeze well?
Yes — cool completely, portion into freezer-safe tubs and freeze for up to 2 months. Defrost overnight in the fridge and reheat in a moderate oven.
Community Photos
No photos yet
Be the first to share your creation!
