Baked Rotini (Lentil Bolognese with Ricotta)
Cook Time: 60 MINUTES
Serves: 5-6 PEOPLE
INGREDIENTS: 15
Ingredients
- 1 box (10 oz.) Banza Brown Rice rotini
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ cup tomato paste
- 1 can (28 oz.) crushed tomatoes
- ½ cup cooked brown lentils (¾ cup dry). To save time: buy pre-cooked
- Salt and pepper to taste
- ¾ cup ricotta
- 1 ½ cups shredded low-moisture mozzarella
- ¼ cup grated parmesan cheese
- Freshly chopped basil or parsley for garnish
Directions
- Prepare Ingredients: Bring a medium pot of water to a boil. Preheat the oven to 375°F.
- Saute Veggies & Cook Sauce: Heat 1 tbsp olive oil in a large non-stick pan over medium heat. Add onion, carrots and celery and saute for 8-10 minutes or until soft. Add minced garlic, dried oregano and dry thyme, cook for 30 more seconds before adding in tomato paste. Cook for 2-3 minutes until the tomato paste slightly darkens. Add crushed tomatoes and simmer for 10-15 minutes. Can add some pasta water to the sauce to reach desired consistency and then combine with cooked lentils.
- Cook Banza: While sauce is cooking, add Banza Brown Rice rotini to boiling water and cook according to package directions.
- Combine Ingredients: Add sauce mixture to a blender and blend until smooth. To save time, skip the blending for a chunkier sauce. Add sauce to a bowl, stir in ricotta until well combined and then add rotini.
- Finish Baked Rotini: Add sauce and pasta into a 9x9 oven-safe greased dish and top with mozzarella and parmesan cheese. Cover with aluminum foil and bake at 375°F for 15 minutes. Uncover and cook for an additional 10-15 minutes. Optional to broil for 2-3 extra minutes. Garnish with chopped basil or parsley and enjoy!
