Red Lentil Rotini Creamy Cheese Bake
Red Lentil Rotini Creamy Cheese Bake
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- No Meat
- Short
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
CRUSHED TOMATOES ARE SAUTÉED WITH GARLIC, OLIVE OIL, A BLEND OF SHREDDED CHEESE, AND THEN BAKED WITH RED LENTIL ROTINI PASTA.
Baked Pasta Recipes
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Rotini pasta |
| 2 | Tablespoons extra virgin olive oil |
| 1 | Clove garlic, minced |
| 1 | Cup heavy cream |
| 1 | Cup canned crushed tomatoes |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| ½ | Cup Fontina cheese, shredded |
| ½ | Cup Provolone cheese, shredded |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Pre-heat oven to 400°F.
Step 2
Bring a large pot of water to a boil; cook pasta two minutes less than package directions.
Step 3
In a skillet sauté garlic with olive oil for one minute, add tomato and bring to a boil.
Step 4
Stir in cream, season with salt and pepper and bring to boil again.
Step 5
Turn heat off, stir in Parmigiano and dissolve.
Step 6
Drain pasta and mix well with the sauce.
Step 7
Place ½ pasta in a greased 9” x 13” baking, half the shredded cheese, layer the rest of pasta and remaining cheese on top.
Step 8
Bake for about 10 minutes until cheese is completely melted and starts to brown a little. Serve immediately.
Red Lentil Rotini Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Rotini made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta