1h 5m$14.31Lentil Zucchini Penne Bake
A hearty vegan Mediterranean pasta bake with whole wheat penne, brown lentils, marinara, zucchini, spinach, and mushrooms. It is a dinner-sized main course for a family of four.
- Energy
- 600 calories per serving
- Protein
- 29.1 g per serving
- Carbs
- 107.9 g per serving
- Fat
- 12.3 g per serving
- Sodium
- 1112 mg per serving
Shopping options
nutritional yeast
0.25 Cup
Bob's Red Mill Nutritional Yeast
11%
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
black pepper
0.5 Teaspoon
Simple Truth Organic® Ground Black Pepper Shaker
2%
baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
cremini mushrooms, sliced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
vegan plain panko breadcrumbs
0.5 Cup
Kikkoman® Panko Japanese Style Bread Crumbs
13%
dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
dry brown lentils
0.75 Cup
Kroger® Lentil Beans
31%
vegan jarred marinara sauce
24 Ounce
Kroger® Marinara Pasta Sauce
100%
whole wheat penne
10 Ounce
Barilla Whole Grain Penne Non-GMO and Kosher Pasta Made With Whole Wheat
63%
zucchini, halved lengthwise and sliced
2 Count
Zucchini
80%
garlic, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- vegan jarred marinara sauce-24 oz
- dry brown lentils-0.75 cups
- whole wheat penne-10 oz
- zucchini-2 medium
- cremini mushrooms-8 oz
- baby spinach-5 oz
- yellow onion-1 medium
- garlic-3 cloves
- vegan plain panko breadcrumbs-0.5 cups
- nutritional yeast-0.25 cups
- extra-virgin olive oil-2 tbsp
- dried oregano-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 400°F and lightly oil the baking dish. Complete the prep by dicing the onion, mincing the garlic, slicing the mushrooms, and slicing the zucchini.
Keep the cutting board stable and keep fingers clear while slicing and mincing vegetables.
In a medium saucepan, combine the dry lentils with 2 1/2 cups water. Bring to a boil, reduce the heat, and simmer 20 to 25 minutes until the lentils are tender but not mushy; drain well.
Drain the hot lentils slowly to avoid splashing boiling water.
While the lentils cook, bring a large pot of water to a boil. Add the penne and cook 2 minutes shy of al dente; reserve 1 cup pasta cooking water, then drain.
Drain pasta slowly and keep hands clear of steam and splashing hot water.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, mushrooms, and 1/2 teaspoon salt; cook 5 to 6 minutes until the mushrooms are browned and reduced.
Use caution when adding vegetables to hot oil to reduce splatter.
Add the zucchini, garlic, and oregano to the skillet. Cook 3 to 4 minutes until the zucchini is crisp-tender and the garlic smells fragrant.
Add the spinach by handfuls and stir until wilted. Stir in the marinara, cooked lentils, black pepper, remaining 1/2 teaspoon salt, and 1/2 cup reserved pasta water; simmer 3 minutes until hot and saucy.
Simmer gently to avoid splattering hot sauce.
Add the drained penne to the skillet and fold until evenly coated. If the mixture looks dry, stir in more pasta water 2 tablespoons at a time.
Transfer the pasta mixture to the baking dish. In a small bowl, mix the panko, nutritional yeast, and remaining 1 tablespoon olive oil, then sprinkle evenly over the top.
Bake uncovered for 18 to 22 minutes until the edges are bubbling and the topping is lightly golden.
Use oven mitts when moving the hot baking dish, and open the oven carefully to avoid escaping steam.
Let the bake rest 5 minutes before serving so the sauce settles into the pasta.
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