Lentil Zucchini Penne Bake

Ingredients

• 10 Ounce whole wheat penne - 10 (ounces)
• 0.75 Cup dry brown lentils - 3/4 (cup)
• 24 Ounce vegan jarred marinara sauce - 24 (ounces)
• 2 Count zucchini, halved lengthwise and sliced - 2 (medium), Halved lengthwise and sliced.
• 5 Ounce baby spinach - 5 (ounces)
• 8 Ounce cremini mushrooms, sliced - 8 (ounces), sliced
• 1 Count yellow onion, diced - 1 (medium), diced
• 3 Count garlic, minced - 3 (cloves), minced
• 2 Tablespoon extra-virgin olive oil - 2 (tablespoons)
• 1 Teaspoon dried oregano - 1 (teaspoon)
• 1 Teaspoon kosher salt - 1 (teaspoon), Used in divided amounts.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)
• 0.5 Cup vegan plain panko breadcrumbs - 1/2 (cup)
• 0.25 Cup nutritional yeast - 1/4 (cup)

Instructions

1. Preheat and prep vegetables

   1. 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*.

2. Cook the lentils

   2. 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.

3. Cook the pasta

   3. 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.

4. Brown the mushrooms and onion

   4. 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*.

5. Add zucchini and aromatics

   5. 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.

6. Make the vegetable-lentil sauce

   6. 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*.

7. Combine pasta and sauce

   7. 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.

8. Assemble with topping

   8. 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*.

9. Bake

   9. Bake uncovered for *18 to 22 minutes* until the edges are *bubbling* and the topping is *lightly golden*.

10. Rest and serve

    10. Let the bake *rest 5 minutes* before serving so the sauce *settles into the pasta*.