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Bolognese Pasta Bke

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: British
Keyword: lentils, pasta, pasta bake, tomato
Author: Jamie Waters

Equipment

  • Large casserole dish
  • medium saucepan

Ingredients

  • 320 g wholewheat fusilli *
  • 1 can lentils 410g can
  • 1 large brown onion
  • 1 can chopped tomatoes ** 400g can
  • 2 cups vegetable stock
  • ½ cup soya milk
  • 1 tsp dried basil
  • 1 tsp mixed herbs
  • 1 tsp dried garlic
  • ½ tsp ground cinnamon
  • 1 tsp miso paste
  • 2 tbsp tomato puree

Instructions

  • Preheat oven to 200°C (180°C Fan) or 400°F
  • Peel and dice the onion, placing it into a large casserole dish along with the tinned lentils (unstrained) and wholewheat fusilli.
  • Place all other ingredients in a medium saucepan, mix bringing to a boil.
  • Once the sauce reaches a boil, pour it over the ingredients in the casserole dish evenly distributing the sauce with the ingredients.
  • Cover with aluminium foil and bake for 60 minutes. Remove from oven and leave to cool for at least 10 minutes before serving.

Notes

* May substitute white or gluten-free pasta but I have not tested rice or legume based pasta so the same results cannot be guaranteed.
** Plumed tomatoes or passata are also suitable, but NOT fresh.