Red Lentil Rotini Creamy Cheese Bake

Crushed tomatoes are sautéed with garlic, olive oil, a blend of shredded cheese, and then baked with red lentil rotini pasta.

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Ingredients 4 Servings


  • 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
  • Salt and black pepper to taste

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  • Pre-heat oven to 400°F.

  • Bring a large pot of water to a boil; cook pasta two minutes less than package directions.

  • In a skillet sauté garlic with olive oil for one minute, add tomato and bring to a boil.

  • Stir in cream, season with salt and pepper and bring to boil again.

  • Turn heat off, stir in Parmigiano and dissolve.

  • Drain pasta and mix well with the sauce.

  • Place ½ pasta in a greased 9” x 13” baking, half the shredded cheese, layer the rest of pasta and remaining cheese on top.

  • Bake for about 10 minutes until cheese is completely melted and starts to brown a little. Serve immediately.

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