1h 20m$13.32Lentil Eggplant Penne Bake
Whole wheat penne baked with green lentils, eggplant, zucchini, spinach, and crushed tomatoes for a hearty vegan Mediterranean family dinner.
- Energy
- 624 calories per serving
- Protein
- 28.2 g per serving
- Carbs
- 112.8 g per serving
- Fat
- 13.4 g per serving
- Sodium
- 1300 mg per serving
Shopping options
extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
yellow onion
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
fine salt
1.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
dry green lentils
0.75 Cup
Simple Truth Organic® Dry Green Lentils
31%
crushed tomatoes
28 Ounce
Hunt's Crushed Tomatoes
100%
whole wheat penne
12 Ounce
Barilla Whole Grain Penne Non-GMO and Kosher Pasta Made With Whole Wheat
75%
eggplant
1 Count
Eggplant
100%
zucchini
1 Count
Zucchini
100%
Italian seasoning
2 Teaspoon
Smart Way™ Italian Seasoning
11%
garlic
4 Count
Garlic
40%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- crushed tomatoes-28 oz
- dry green lentils-0.75 cups
- 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 tbsp
- Italian seasoning-2 tsp
- fine salt-1.5 tsp
- ground black pepper-0.5 tsp
Preheat the oven to 400°F, lightly oil the baking dish, then dice the eggplant, zucchini, and onion and mince the garlic.
Keep the knife blade angled away from fingers while dicing and mincing.
Rinse the lentils, place them in a saucepan with plenty of water, and simmer until tender but intact, about 18 to 22 minutes; drain well.
Drain the hot lentils carefully to avoid burns from steam or boiling water.
Meanwhile, cook the penne in a large pot of boiling water for 2 minutes less than package directions so it stays firm enough for baking; drain.
Pour boiling pasta water away from your body to reduce steam and splash burns.
Heat the olive oil in a large skillet over medium heat, then cook the onion, eggplant, and 1 teaspoon salt until softened and lightly browned, about 8 to 10 minutes.
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.
Combine the cooked penne with the vegetable-lentil sauce, spread it in the prepared baking dish, and cover tightly with foil.
Bake for 20 minutes, uncover, then bake until the edges are bubbling and lightly browned, about 10 minutes more.
Use oven mitts when handling the hot baking dish and foil.
Keep steam away from your face when uncovering the bake.
Let the pasta bake rest for 5 minutes before serving so the sauce settles into the penne.
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