Cheesy Lentil Bolognese Baked Ziti Recipe
Baked ziti is a delicious pasta dish that combines pasta noodles with a rich and savory tomato-based sauce, cheese, and sometimes meat. In this recipe, we've used lentils which have a unique texture that can mimic the meaty bite typically found in traditional Bolognese sauces. Plus, these pint-sized legumes are full of protein and offer a nice vegetarian option to those looking for meat alternatives.
Recipe developer Miriam Hahn brings us this recipe for cheesy lentil Bolognese baked ziti and says, "This recipe is one of my family's favorite dinners because it's hearty and flavorful. I love it because I can make it ahead and just pop it into the oven when we're ready to eat."
Gather the ingredients for cheesy lentil Bolognese baked ziti
We have a pretty big list of ingredients here so let's start in the produce department. Pick up an onion, mushrooms, celery, carrot, and some basil leaves if you want to add a pop of freshness as a topper.
Then we'll need some dried green lentils, fire-roasted tomatoes, vegetable broth, soy sauce, Italian seasoning, garlic powder, salt, pepper, and ziti pasta. Finally, hit the dairy aisle for ricotta and mozzarella.
Cook the lentils and the pasta
Preheat the oven to 350 F. To cook the lentils, grab a medium pot and add water and lentils. Bring this to a boil, then cook on low for 20 minutes and drain. "The lentils are going to get a little more cooking time when we make the Bolognese, so we're going for an al dente texture here," Hahn shares.
Then cook the pasta according to package instructions, drain, and set aside until you are ready to use them. "If you are making this ahead, toss it with some olive oil so that it doesn't stick," Hahn remarks.
Make the Bolognese
Now that the lentils and pasta are done, it's time to make the delicious Bolognese sauce. Add oil to a large frying pan and bring it to medium-high heat. When it's hot, add the onions, carrots, and celery. Cook for five minutes to soften them, then add the mushrooms and cook for five more minutes. To complete the sauce, add the fire-roasted tomatoes, cooked lentils, broth, soy sauce, Italian seasoning, garlic powder, salt, and pepper. Cook on low for 15 minutes.
"The combination of the lentils and diced mushrooms gives the Bolognese a meaty texture and both are neutral enough that they take on the flavors of the fire-roasted tomatoes and seasonings," Hahn explains.
Combine the final ingredients
Now add the pasta to the frying pan with the Bolognese sauce, and stir to coat it in the sauce. Then go ahead and add the ricotta and half of the mozzarella.
"At this point in the recipe, you can omit the baking step and serve the warm and creamy pasta as is. But, if you want the crispy pasta edges that you get with a baked pasta dish, move on to the next step," Hahn says.
Bake and serve
The final step is to bake the pasta. Transfer the mixture from the frying pan to a 9x13-inch baking pan and add the remaining mozzarella cheese. Cover with foil and place into the oven for 30 minutes. Remove from the oven and let the pasta rest and cool for about 15–20 minutes before serving.
"I love topping this baked ziti with fresh basil but it's also nice with fresh Italian parsley," Hahn shares. The ziti pairs well with a big green salad and some fresh bread. Hahn tells us leftovers keep well for up to five days if kept in a sealed container in the fridge. You can reheat it in the oven or microwave.
- ½ cup dry green lentils
- 1 onion, diced
- 1 (8-ounce) carton mushrooms, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 (28-ounce) can fire-roasted diced tomatoes
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 ounces ziti pasta
- 1 (15-ounce) container ricotta cheese
- 1 cup mozzarella cheese
- Fresh basil leaves, chopped
- Preheat oven to 350 F.
- Bring the water and lentils to a boil then cook on low for 20 minutes and drain. Cook the pasta according to the package instructions.
- Add oil to a large frying pan and bring it to a medium-high heat. Add onions, carrots, and celery and cook for 5 minutes, then add diced mushrooms and cook for 5 more minutes. Add the fire-roasted tomatoes, cooked lentils, broth, soy sauce, Italian seasoning, garlic powder, salt, and pepper. Cook on low for 15 minutes.
- Add the pasta to the frying pan with the ricotta and half of the mozzarella cheese. Stir to combine.
- Transfer the pasta to a 9x13-inch baking dish, add the remaining mozzarella cheese, cover, and bake for 30 minutes. Let it rest for 15 minutes, then top with fresh basil if desired, and serve.
| Calories per Serving | 488 |
| Total Fat | 19.2 g |
| Saturated Fat | 11.5 g |
| Trans Fat | 0.2 g |
| Cholesterol | 73.3 mg |
| Total Carbohydrates | 54.4 g |
| Dietary Fiber | 6.8 g |
| Total Sugars | 7.6 g |
| Sodium | 926.5 mg |
| Protein | 26.5 g |
