Rigatoni Pasta Recipe with Lentil Bolognese
Serves 4
10 mins prep
60 mins cook
70 mins total
This easy rigatoni pasta recipe with lentil bolognese is beautiful, protein-rich, and delicious!
For the lentil bolognese
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Cook the lentils according to package directions. Drain and set aside.
To make the lentil bolognese
Preheat the oven to 425F.
In a large saute pan, add the olive oil over medium heat. Add the onions and minced garlic and cook 3-5 minutes until softened.
Stir in the spices, bay leaves, salt and pepper and nutritional yeast. Cook until fragrant, about 1-2 minutes.
Stir in the vegetable stock paste, water, tomato passata and bring to a simmer. Once simmering, stir in the cooked lentils. Cook for 20-25 minutes on medium-low.
While the sauce is cooking, cook the pasta to al dente, according to package directions. Drain and set aside.
You should have about 4 - 5 cups of lentil bolognese sauce once done cooking. If it's too thick, add about a 1/2 - 1 cup of water or vegetable stock and stir to combine. Taste and season with more salt and pepper if needed.
To make the pasta pie
Grease a springform pan with butter and/or olive oil and set aside. Arrange the rigatoni in the pan, standing the noodles on their ends. Pour the lentil bolognese sauce over all the pasta, making sure to spread / pour the sauce into the holes of the pasta too. Sprinkle with parmesan cheese.
To make it spooky, top with bocconcini halves with an olive slice on top to resemble eyes. Bake for 25-30 minutes, until cheese has melted. Let sit 5-10 minutes before serving.
