1h 5m$13.05Red Lentil Rigatoni Casserole
A hearty vegan Mediterranean rigatoni casserole with red lentils, crushed tomatoes, bell pepper, mushrooms, and onion, sized as a satisfying dinner main course for a family of four.
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olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
dry red lentils
0.75 Cup
Kroger® Red Lentils
31%
crushed tomatoes
28 Ounce
Hunt's Crushed Tomatoes
100%
cremini mushrooms, sliced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
dried oregano
2 Teaspoon
Kroger® Oregano Leaves Shaker
17%
dried basil
1 Teaspoon
Kroger® Basil Leaves Shaker
6%
low-sodium vegetable broth
3 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
75%
red bell pepper, diced
1 Count
Fresh Red Hothouse Bell Pepper
100%
whole wheat rigatoni
12 Ounce
Kroger® Rigatoni
75%
garlic, minced
4 Count
Garlic
40%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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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-0.75 cups
- red bell pepper-1 large
- cremini mushrooms-8 oz
- yellow onion-1 medium
- olive oil-2 tbsp
- garlic-4 cloves
- dried oregano-2 tsp
- dried basil-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 375°F and lightly coat a 9-by-13-inch baking dish with a little olive oil. Finish the quick prep: dice the pepper and onion, slice the mushrooms, mince the garlic, and rinse the red lentils.
Use steady knife technique and keep fingertips tucked while dicing, slicing, and mincing.
Bring a large pot of water to a boil. Cook the rigatoni 2 minutes less than package directions until very firm al dente, then drain.
Drain boiling pasta carefully to avoid steam and hot-water burns.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, mushrooms, 1/2 teaspoon salt, and black pepper; cook for 6 to 8 minutes until the vegetables are softened and lightly browned.
Keep the skillet handle turned inward and add vegetables carefully to hot oil to reduce splatter.
Stir in the garlic, oregano, and basil; cook for 30 seconds until fragrant. Add the red lentils, crushed tomatoes, vegetable broth, and remaining 1/2 teaspoon salt.
Bring the sauce to a simmer, then reduce the heat to medium-low. Cook for 18 to 20 minutes, stirring often, until the lentils are tender and the sauce is still a little loose.
Stir carefully because hot tomato sauce can splatter while simmering.
Add the drained rigatoni to the prepared baking dish. Pour the lentil-tomato sauce over the pasta and fold gently until the rigatoni is evenly coated.
Cover the dish tightly with foil and bake for 15 minutes. Uncover and bake for 10 minutes more until the casserole is bubbling and the pasta is tender.
Use oven mitts when handling the hot baking dish and foil; open the foil away from your face to avoid steam.
Let the casserole rest for 5 minutes before serving so the sauce can settle and thicken.
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