PlumTally
Lentil Zucchini Penne Bake
1h 30m$14.18

Lentil Zucchini Penne Bake

Whole wheat penne and lentils baked with zucchini, mushrooms, spinach and marinara under a crisp panko and nutritional yeast topping.

  • casserole
  • family dinner
  • lentils
  • Mediterranean diet
  • pasta bake
  • plant-based
  • Vegan
  • vegetable pasta
Bundle it with similar meals
20 min prep70 min cook4 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

vegan jarred marinara sauce · 24 Ounce

Kroger® Marinara Pasta Sauce

100%

In recipe$2.00
To buy$2.00
Details
Kroger · 24 oz$2.00 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

baby spinach · 5 Ounce

Simple Truth Organic® Baby Spinach

100%

In recipe$3.49
To buy$3.49
Details
Simple Truth Organic · 5 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

cremini mushrooms, sliced · 8 Ounce

Kroger® Sliced Baby Bella Mushrooms

100%

In recipe$2.99
To buy$2.99
Details
8 oz$2.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

zucchini, halved lengthwise and sliced · 2 Count

Zucchini

80%

In recipe$1.43
To buy$1.79
Details
1 lb$1.79 per packageBuy 2Package use: 80%Product matchEstimated at KROGER

whole wheat penne · 10 Ounce

Barilla Whole Grain Penne Non-GMO and Kosher Pasta Made With Whole Wheat

63%

In recipe$1.18
To buy$1.89
Details
Barilla · 16 oz$1.89 per packageBuy 1Package use: 63%Product matchEstimated at KROGER

dry brown lentils · 0.75 Cup

Kroger® Lentil Beans

31%

In recipe$0.62
To buy$1.99
Details
Kroger · 16 oz$1.99 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

garlic, minced · 3 Count

Garlic

Sale

30%

In recipe$0.15
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 30%Product matchEstimated at KROGER

yellow onion, diced · 1 Count

Kroger® Yellow Onion 3 lb Bag

17%

In recipe$0.57
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 17%Product matchEstimated at KROGER

vegan plain panko breadcrumbs · 0.5 Cup

Kikkoman® Panko Japanese Style Bread Crumbs

13%

In recipe$0.33
To buy$2.49
Details
Kikkoman · 8 oz$2.49 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

nutritional yeast · 0.25 Cup

Bob's Red Mill Large Flake Nutritional Yeast

11%

In recipe$0.83
To buy$7.79
Details
Bob's Red Mill · 5 oz$7.79 per packageBuy 1Package use: 11%Product matchEstimated at KROGER

dried oregano · 1 Teaspoon

Kroger® Oregano Leaves Shaker

8%

In recipe$0.18
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 8%Product matchEstimated at KROGER

extra-virgin olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Simple Truth Organic® Ground Black Pepper Shaker

2%

In recipe$0.10
To buy$3.99
Details
Simple Truth Organic · 1.69 oz$3.99 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

kosher salt · 1 Teaspoon

Diamond Crystal Salt Co. Kosher Salt Flakes

1%

In recipe$0.04
To buy$5.99
Details
Diamond Crystal · 16 oz$5.99 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$14.18

· only what you use

$3.54

per serving · 4 servings

You pay at checkout$37.50
38% used in this recipe$23.32 unused

All ingredients selected

Checkout$47.48
Recipe portion$14.32

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • vegan jarred marinara sauce-24 oz
  • dry brown lentils-3/4 cup
  • 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-1/2 cup
  • nutritional yeast-1/4 cup
  • extra-virgin olive oil-2 tablespoons
  • dried oregano-1 teaspoon
  • kosher salt-1 teaspoon
  • black pepper-1/2 teaspoon
1
Preheat and prep vegetables
Oven
Cutting Board
Chef’s knife
large 9x13-inch baking dish

Preheat the oven to 400°F with racks in the upper and lower thirds. Set out two 9-by-13-inch baking dishes, each at least 3 quarts. Dice onion, mince garlic and slice mushrooms and zucchini; the saucy bake needs no extra greasing oil.

Keep the cutting board stable and keep fingers clear while slicing and mincing vegetables.

1 Count yellow onion
3 Count garlic
8 ounces cremini mushrooms
2 Count zucchini
2
Cook the lentils
Colander
Stovetop
Medium saucepan

Cover the lentils generously with water, bring to a boil and simmer until tender but not mushy. Start checking after 20–25 minutes, following package timing if longer. Add water as needed to keep them submerged, then drain carefully.

Drain the hot lentils slowly to avoid splashing boiling water.

3/4 cup brown lentils
3
Cook the pasta
Large pot
Colander
Measuring cups and spoons
Stovetop

Cook the penne 2 minutes less than the package time in an 8-quart pasta pot while the lentils cook. Reserve some cooking water, then drain carefully and return the penne to the pot off heat.

Drain pasta slowly and keep hands clear of steam and splashing hot water.

10 ounces penne pasta
4
Brown the mushrooms and onion
Large skillet
Measuring cups and spoons
Wooden spoon
Stovetop

Brown the onion and mushrooms with half the oil and half the salt for 5–6 minutes, stirring over medium-high heat in a deep skillet of at least 5 quarts. The mushrooms should reduce and brown.

Use caution when adding vegetables to hot oil to reduce splatter.

1 tablespoon olive oil
1 Count yellow onion
8 ounces cremini mushrooms
1/2 teaspoon Kosher Salt
5
Add zucchini and aromatics
Large skillet
Wooden spoon

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.

2 Count zucchini
3 Count garlic
1 teaspoon dried oregano
6
Make the vegetable-lentil sauce
Large skillet
Measuring cups and spoons
Wooden spoon

Wilt the spinach by handfuls, then add the tender drained lentils, marinara, pepper and remaining salt. Add enough reserved pasta water to loosen the sauce and simmer gently for 3 minutes until hot and saucy.

Simmer gently to avoid splattering hot sauce.

5 ounces spinach
24 ounces marinara sauce
1/2 teaspoon Black Pepper
1/2 teaspoon Kosher Salt
7
Combine pasta and sauce
Large skillet
Measuring cups and spoons
Wooden spoon

Fold the sauce into the drained penne in the large pot off heat until evenly coated. If dry, add reserved pasta water a little at a time.

8
Assemble with topping
Small bowl
Measuring cups and spoons
Wooden spoon
large 9x13-inch baking dish

Divide the pasta between the baking dishes. Mix the panko, nutritional yeast and remaining oil in a small bowl and sprinkle evenly over both.

1/2 cup panko breadcrumbs
1/4 cup nutritional yeast
1 tablespoon olive oil
9
Bake
Oven
large 9x13-inch baking dish

Bake for 18–22 minutes, or longer until both centers bubble, the pasta is tender and the topping is lightly golden. Swap racks halfway, using oven mitts and keeping clear of escaping steam.

Use oven mitts when moving the hot baking dish, and open the oven carefully to avoid escaping steam.

10
Rest and serve
large 9x13-inch baking dish

Rest for 5 minutes before serving so the sauce settles into the pasta.

11

How did it turn out?

Rating and review tools are unavailable right now.