Recipe combo

Red Lentil Rigatoni Casserole

Name: Red Lentil Rigatoni Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 0.75 lb whole wheat rigatoni - 12 oz; 0.75 cup dry red lentils - 3/4 cup; 1.75 lb crushed tomatoes - 28 oz; 0.75 qt low-sodium vegetable broth - 3 cups; 1 ct red bell pepper, diced - 1 large; 0.5 lb cremini mushrooms, sliced - 8 oz; 1 ct yellow onion, diced - 1 medium; 1 fl oz olive oil - 2 tbsp; 4 ct garlic, minced - 4 cloves; 2 tsp dried oregano - 2 tsp; 1 tsp dried basil - 1 tsp; 1 tsp kosher salt - 1 tsp; 0.5 tsp black pepper - 1/2 tsp

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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Ingredients and instructions

Servings: 4
Total time: 1 hr 5 min
Prep: 15 min
Cook: 50 min

Ingredients

12 Ounce whole wheat rigatoni - 12 oz
0.75 Cup dry red lentils - 3/4 cup, rinsed
28 Ounce crushed tomatoes - 28 oz
3 Cup low-sodium vegetable broth - 3 cups
1 Count red bell pepper, diced - 1 large, diced
8 Ounce cremini mushrooms, sliced - 8 oz, sliced
1 Count yellow onion, diced - 1 medium, diced
2 Tablespoon olive oil - 2 tbsp
4 Count garlic, minced - 4 cloves, minced
2 Teaspoon dried oregano - 2 tsp
1 Teaspoon dried basil - 1 tsp
1 Teaspoon kosher salt - 1 tsp, Used in two additions: 1/2 teaspoon with the vegetables and 1/2 teaspoon with the sauce.
0.5 Teaspoon black pepper - 1/2 tsp

Instructions

Preheat and prep
1. 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*.
Boil the pasta
2. 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.
Sauté the vegetables
3. 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*.
Build the lentil-tomato sauce
4. 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.
Simmer the sauce
5. 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.
Assemble the casserole
6. 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*.
Bake
7. 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.
Rest and serve
8. Let the casserole rest for *5 minutes* before serving so the sauce can *settle and thicken*.