Creado con IA
Lentil and Tomato Pasta Bake
45 min 399 kcal por ración Media
Ingredientes
4 Raciones
- fusilli pasta200 g
- olive oil2 tablespoons
- onion1 medium
- garlic2 cloves
- oregano1 teaspoon
- cooked lentils200 g
- canned tomatoes400 g
- mozzarella cheese100 g
- saltto taste
- pepperto taste
- fresh parsleyfor garnish
Preparación
- 1
Preheat your oven to 180°C (350°F).
- 2
Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4
Add the minced garlic and oregano to the skillet and cook for another minute until fragrant.
- 5
Stir in the cooked lentils and canned tomatoes. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes.
- 6
Combine the cooked pasta with the lentil and tomato mixture, ensuring the pasta is well coated.
- 7
Transfer the mixture to a baking dish. Top with slices of mozzarella cheese.
- 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 9
Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.
