Description
Veggie Pasta al Forno is a comforting baked pasta dish loaded with sautéed vegetables, mushrooms, lentils, and a flavorful tomato sauce, topped with melted mozzarella and Grana Padano cheese. This Italian-inspired casserole is perfect for a wholesome family meal and combines tender rigatoni with savory veggie-packed sauce baked to golden perfection.
Ingredients
Vegetables & Herbs
- 1 tbsp olive oil
- 1 medium brown onion, finely diced
- 1 medium carrot, peeled and finely diced
- 1 stalk of celery, finely diced
- 250 g / 3 cups mushrooms, wiped clean and sliced
- 2 level tsp dried oregano
- ½ level tsp dried parsley
- ¼ tsp fennel seeds
- 3 cloves garlic, finely minced or pressed
- 1 tsp butter
- 2 bay leaves (dry)
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Tomato Sauce
- 550 g / 2⅓ cups passata
- 1 tbsp tomato puree (tomato paste)
- 1 tbsp balsamic vinegar
Protein & Pasta
- 250 g / 1½ cups cooked puy lentils
- 300 g / 10 oz rigatoni pasta (dry weight)
Cheese
- 125 g (1 x 8 oz) ball fresh mozzarella, torn into strips
- 25 g Grana Padano or vegetarian Italian Parmesan, finely grated
Instructions
- Prep and Sauté Vegetables: Preheat your oven to 180°C (350°F). Heat olive oil in a large skillet or sauté pan over medium heat. Add the finely diced onion, carrot, and celery along with a pinch of salt. Cook for at least 20 minutes until the onions soften, stirring often to avoid sticking.
- Cook Pasta: While the veggies cook, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain the pasta and toss with a little olive oil to prevent sticking.
- Cook Mushrooms and Add Herbs: To the vegetables in the pan, add sliced mushrooms and butter. Cook until the mushrooms release their juices. Add minced garlic, dried oregano, dried parsley, and fennel seeds. Cook for about a minute until fragrant.
- Simmer Sauce with Lentils: Pour the passata into the pan with the vegetables, then add tomato puree and balsamic vinegar. Stir well. Add cooked puy lentils and bay leaves. Season with salt and pepper. Let the sauce gently simmer for 10 to 15 minutes to develop flavors.
- Combine and Bake: Add the cooked pasta to the sauce and stir gently to combine. Transfer the mixture to a casserole dish. Spread torn mozzarella evenly over the pasta and sprinkle with grated Grana Padano. Cover with foil and bake in the oven for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is golden brown. Let it cool slightly before serving.
Notes
- You can substitute puy lentils with other cooked lentils like brown or green lentils if preferred.
- For a vegetarian version, ensure the Parmesan-style cheese is free of animal rennet.
- Feel free to add other vegetables like zucchini or bell peppers for additional flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- To enhance the flavor, use freshly ground black pepper and good quality balsamic vinegar.
