Lentil Eggplant Penne Bake
Whole wheat penne, lentils and vegetables baked in two dishes until hot and bubbling. Parallel stovetop cooking, baking and resting take about 100 minutes.
- family dinner
- lentils
- Mediterranean diet
- pasta bake
- plant-based
- Vegan
- vegetable-forward
- Vegetarian
- whole wheat pasta
Shopping options
Check ingredients to include themPackage used · most used first
eggplant · 1 Count
Eggplant
100%
Details
baby spinach · 5 Ounce
Simple Truth Organic® Baby Spinach
100%
Details
crushed tomatoes · 28 Ounce
Hunt's Crushed Tomatoes
100%
Details
whole wheat penne · 12 Ounce
Barilla Whole Grain Penne Non-GMO and Kosher Pasta Made With Whole Wheat
75%
Details
zucchini · 1 Count
Zucchini
50%
Details
garlic · 4 Count
Garlic
Sale
40%
Details
dry green lentils · 0.75 Cup
Simple Truth Organic® Dry Green Lentils
31%
Details
yellow onion · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
Italian seasoning · 2 Teaspoon
Smart Way™ Italian Seasoning
11%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
fine salt · 1.5 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- crushed tomatoes-28 oz
- dry green lentils-3/4 cup
- eggplant-1 medium
- zucchini-1 medium
- whole wheat penne-12 oz
- baby spinach-5 oz
- yellow onion-1 medium
- garlic-4 cloves
- extra-virgin olive oil-3 tablespoons
- Italian seasoning-2 teaspoons
- fine salt-1 1/2 teaspoons
- ground black pepper-1/2 teaspoon
Preheat the oven to 400°F with racks in the upper and lower thirds. Use two 9-by-13-inch baking dishes, each at least 3 quarts. Lightly oil both dishes with one ninth of the measured oil; reserve the rest. Dice eggplant, zucchini and onion, and mince garlic.
Keep the knife blade angled away from fingers while dicing and mincing.
Rinse the lentils and bring to a simmer in a saucepan with plenty of water. Start checking after 18 to 22 minutes and continue until tender but intact, following longer package timing if needed. Drain well.
Drain the hot lentils carefully to avoid burns from steam or boiling water.
Meanwhile, cook the penne in an 8-quart or larger pasta pot for 2 minutes less than the package time. Drain and return to the pot off the heat; it will also hold the combined pasta and sauce.
Pour boiling pasta water away from your body to reduce steam and splash burns.
Heat the remaining oil in a deep skillet of at least 5 quarts over medium heat. Cook onion, eggplant and two thirds of the salt for about 8 to 10 minutes, until softened and lightly browned. Continue longer if the eggplant is firm.
Use caution when adding vegetables to hot oil to avoid splatter.
Add the zucchini, garlic, Italian seasoning, black pepper, and remaining 1/2 teaspoon salt; cook until the zucchini is just tender and the garlic is fragrant, about 3 minutes.
Stir in the crushed tomatoes and simmer until the sauce is slightly thickened, about 5 minutes; fold in the spinach until wilted, then stir in the drained lentils.
Mix the vegetable-lentil sauce with the penne in the pasta pot. Divide evenly between the prepared dishes, leaving space below the rims, and cover tightly with foil.
Bake covered for 20 minutes. Swap rack positions, uncover carefully and bake 10 to 15 minutes more, until the centers are hot, the edges bubble and the penne is tender. Continue longer if either dish needs it.
Use oven mitts when handling the hot baking dish and foil.
Keep steam away from your face when uncovering the bake.
Rest for 5 minutes to let the sauce settle into the pasta, then divide among the servings.
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