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Dinner recipe · from the recipe book

Lentil Tomato Pasta Bake with Seed Crust

Hearty brown lentils simmered in a garlicky tomato sauce coat tender pasta under a crunchy pumpkin-sesame crust with melty mozzarella.

Lentil Tomato Pasta Bake with Seed Crust

Ingredients

  • ¾ cup150 gBrown or green lentils, dryrinsed
  • 9 oz250 gPasta, dryshort shapes such as penne
  • 14¾ cups3,500 gWater
  • 1 medium110 gYellow oniondiced
  • 2 medium120 gCarrotsfinely diced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 4 cups loosely packed120 gBaby spinach
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 3½ oz100 gPart-skim mozzarellashredded
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • 3 tbsp grated20 gGrated Parmesan
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. In a pot, simmer the lentils in 1000 g of the water for 20–25 minutes until just tender; drain.
  2. Meanwhile, bring the remaining 2500 g of water to a boil in a large pot, cook the pasta 2 minutes less than the package says, and drain.
  3. Preheat the oven to 375°F (190°C).
  4. In a large oven-safe skillet, warm the olive oil over medium heat. Cook the onion and carrot for 6 minutes until soft, then add the garlic for 1 minute.
  5. Stir in the tomato paste for 1 minute, then add the canned tomatoes, oregano, red pepper flakes, salt and black pepper; simmer 10 minutes.
  6. Stir the spinach into the sauce until wilted, then fold in the drained lentils and pasta. Spread level in the skillet.
  7. Scatter the mozzarella over the top. Toss the pumpkin seeds, sesame seeds and parmesan together and sprinkle evenly over the cheese.
  8. Bake for 20 minutes until bubbling and the seed crust is golden.
  9. Rest 5 minutes, scatter the basil over the top and serve.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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