Red Lentil Rigatoni Casserole
Whole wheat rigatoni with red lentils, tomato sauce and vegetables, baked in two 9-by-13-inch dishes. Allow about 95 minutes including lentil cooking, baking and the final rest.
- family dinner
- Mediterranean diet
- pasta casserole
- plant-based
- red lentils
- Vegan
- vegetable pasta
Shopping options
Check ingredients to include themPackage used · most used first
crushed tomatoes · 28 Ounce
Kroger Crushed Tomatoes in Puree
100%
Details
red bell pepper, diced · 1 Count
Fresh Red Hothouse Bell Pepper
100%
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cremini mushrooms, sliced · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
yellow onion, diced · 1 Count
Jumbo Yellow Onions
100%
Details
whole wheat rigatoni · 12 Ounce
Kroger® Rigatoni
75%
Details
low-sodium vegetable broth · 3 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
75%
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dry red lentils · 0.75 Cup
Kroger® Red Lentils
31%
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dried oregano · 2 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Details
garlic, minced · 4 Count
Kroger® Peeled Garlic
7%
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olive oil · 2 Tablespoon
Kroger® Pure Olive Oil
6%
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dried basil · 1 Teaspoon
Kroger® Basil Leaves Shaker
6%
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black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
2%
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kosher salt · 1 Teaspoon
Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- crushed tomatoes-28 oz
- low-sodium vegetable broth-3 cups
- whole wheat rigatoni-12 oz
- dry red lentils-3/4 cup
- red bell pepper-1 large
- cremini mushrooms-8 oz
- yellow onion-1 medium
- olive oil-2 tablespoons
- garlic-4 cloves
- dried oregano-2 teaspoons
- dried basil-1 teaspoon
- kosher salt-1 teaspoon
- black pepper-1/2 teaspoon
Heat the oven to 375°F and prepare two 9-by-13-inch dishes of at least 3 quarts each. Lightly grease both with one-sixth of the oil. Prepare pepper, onion, mushrooms and garlic and rinse lentils.
Use steady knife technique and keep fingertips tucked while dicing, slicing, and mincing.
Cook rigatoni 2 minutes less than its package time until very firm al dente, then drain. Use a pot of at least 8 quarts and return pasta to it off the heat for combining with sauce.
Drain boiling pasta carefully to avoid steam and hot-water burns.
Cook onion, pepper and mushrooms with the remaining oil, half the salt and pepper until softened and lightly browned, about 6–8 minutes. Use a deep skillet of at least 5 quarts over medium-high heat.
Keep the skillet handle turned inward and add vegetables carefully to hot oil to reduce splatter.
Cook garlic and herbs for 30 seconds until fragrant, then add lentils, broth and remaining salt. Keep tomatoes aside until lentils are tender.
Simmer lentils until tender before adding tomatoes, starting to check after 18–20 minutes. Stir often over medium-low heat and follow a longer package time if needed. Add tomatoes and simmer another 5 minutes; reduce excess liquid until sauce coats pasta without becoming watery.
Stir carefully because hot tomato sauce can splatter while simmering.
Fold the sauce into drained rigatoni in the large pot, then divide evenly between the prepared dishes. Keep the pot off the heat.
Bake until both centers bubble and pasta is tender. Cover tightly for 15 minutes, uncover away from your face, swap rack positions and bake about 10 minutes more or as needed.
Use oven mitts when handling the hot baking dish and foil; open the foil away from your face to avoid steam.
Rest for 5 minutes so sauce settles, then share the whole batch evenly.
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