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Home
Recipes
Cheesy Beef & Lentil Pasta Bake with Roasted Veg

Oven Roasting

Cheesy Beef & Lentil Pasta Bake with Roasted Veg

20 min prep

70 min cooking

Serves 8

Difficulty 2/5

Healthy AND delicious come together in this baked pasta dish inspired by the cuisine of Northern Italy. A beefy tomato sauce studded with plenty of roasted vegetables and fibre-rich lentils enrobes whole-grain noodles. Topped with creamy ricotta cheese, this recipe is perfect for serving a hungry crowd.

Ingredients

2 tbsp olive oil 1 onion, chopped 1 carrot, scrubbed well and diced or grated 1 stalk celery, diced 2 cloves garlic, minced 1 lb (500 g) lean ground beef 1 tbsp dried Italian herb seasoning 1½ tsp salt ¾ cup red or white wine 1 can (28 oz/796 mL) crushed tomatoes ½ cup dry green or brown lentils, picked over and rinsed 12 fresh basil leaves, chopped 2 tbsp olive oil 2 cloves garlic, finely chopped 1 tbsp dried Italian herb seasoning ½ tsp EACH salt and freshly ground black pepper 2 zucchini, cut into 1-inch (2.5 cm) chunks (about 3 cups) 1 large red bell pepper, cut into 1-inch (2.5 cm) chunks ½ medium eggplant, cut into 1-inch (2.5 cm) chunks, unpeeled (about 3 cups) 1 lb whole-grain penne 1½ cups shredded mozzarella cheese ¾ cup whole milk ricotta cheese

Get Ingredients

Directions

1. Bolognese Sauce: Heat oil in a Dutch oven or large saucepan set over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 5 minutes or until softened. Increase heat to medium-high and crumble in beef; sprinkle with herb seasoning and salt. 2. Cook, stirring often and breaking up with a spoon, for 5 minutes or until browned (do not drain). Add wine; cook for 2 minutes. Add tomatoes, lentils and 2 cups water. 3. Reduce heat to medium-low. Simmer sauce, partially covered and stirring occasionally, for 35 to 40 minutes or until thickened and lentils are cooked through. Remove from heat; stir in basil. 4. Roasted Vegetables: Meanwhile, preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. In a large bowl, whisk oil with garlic, herb seasoning, salt and pepper; toss to coat with zucchini, bell pepper and eggplant. Transfer to prepared baking sheet; roast vegetables, tossing once, for 15 to 20 minutes or until softened. 5. Pasta: Prepare penne according to package directions; drain and return to pot with the prepared sauce and roasted vegetables. Gently toss to combine and transfer to a (3.5 L) deep, ovenproof baking dish (round/rectangle). Top with mozzarella and dollops of ricotta. Tent loosely with foil. Reduce oven temperature to 375°F (190°C). Bake pasta dish for 20 to 25 minutes or until gooey and bubbling on top. Let stand for 5 minutes before servi

Tip

Customize the combination of vegetables to suit your family’s preferences. Try mushrooms, cauliflower, broccoli or Brussels sprouts.

Tip

Add a pinch or two of hot pepper flakes to the sauce for a spicy version.

Tip

Short cut this recipe by using some prepared ingredient to get this dish on the table in less than an hour. Brown the beef and simmer with wine, then stir in 3½ cups prepared marinara sauce. Add 1 can (14 oz/398 mL) drained lentils; simmer for 10 minutes. Toss with roasted vegetables and spoon over cooked noodles. Skip the mozzarella and dollop with ricotta to serve.

How to Cook It

Oven Roasting
Simmering

Cuts Used in This Recipe

Cheesy Beef & Lentil Pasta Bake with Roasted Veg

Ground Beef

Lean Ground Beef (17% Max. fat)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.