Advertisement feature
share
Share
Light & easy veggie pasta bake

Light & easy veggie pasta bake

For the love of Italian food
SERVES
4
PREP
10 mins
COOK
20 mins

Pasta bake doesn’t have to be a boring, stodgy affair. This lighter version is packed with Mediterranean flair – and won’t leave you feeling stuffed

INGREDIENTS

  • 250g Napolina Gluten Free red lentil penne
  • 1 tbsp Napolina olive oil
  • 1 onion, finely chopped
  • 250g pack chestnut mushrooms, sliced
  • 2 red peppers, deseeded and roughly chopped
  • 1 large garlic clove, finely chopped
  • 2 x 400g cans Napolina chopped tomatoes
  • 1 tbsp red wine vinegar
  • 1 tbsp Napolina tomato purée
  • 1 tsp chilli flakes
  • 100g mature cheddar, grated
  • 50g gluten-free breadcrumbs
Napolina gluten free red lentil penne

METHOD

1. Boil and drain the Napolina Gluten Free red lentil penne following packet instructions.

2. While the pasta cooks, heat the Napolina olive oil in a large pan and cook the onion, mushrooms and peppers over a high heat for 5-6 mins, until softened. Add the garlic and cook for 1 min, then stir in the Napolina chopped tomatoes, vinegar, Napolina tomato purée and chilli flakes. Cook for another 5 mins to thicken.

3. Stir the pasta into the sauce. Let it simmer for 2 mins, then spoon into a baking dish. Sprinkle over the cheese and breadcrumbs and grill for 5 mins, until the top is golden and bubbly.
  • 250g Napolina Gluten Free red lentil penne
  • 1 tbsp Napolina olive oil
  • 1 onion, finely chopped
  • 250g pack chestnut mushrooms, sliced
  • 2 red peppers, deseeded and roughly chopped
  • 1 large garlic clove, finely chopped
  • 2 x 400g cans Napolina chopped tomatoes
  • 1 tbsp red wine vinegar
  • 1 tbsp Napolina tomato purée
  • 1 tsp chilli flakes
  • 100g mature cheddar, grated
  • 50g gluten-free breadcrumbs
1. Boil and drain the Napolina Gluten Free red lentil penne following packet instructions.

2. While the pasta cooks, heat the Napolina olive oil in a large pan and cook the onion, mushrooms and peppers over a high heat for 5-6 mins, until softened. Add the garlic and cook for 1 min, then stir in the Napolina chopped tomatoes, vinegar, Napolina tomato purée and chilli flakes. Cook for another 5 mins to thicken.

3. Stir the pasta into the sauce. Let it simmer for 2 mins, then spoon into a baking dish. Sprinkle over the cheese and breadcrumbs and grill for 5 mins, until the top is golden and bubbly.
Napolina gluten free red lentil penne
Close