Lentil, courgette and feta pasta bake
This is the definition of stress-free cooking. You don’t even need to cook the pasta before tipping everything into a dish and baking. A creamy, rich pasta bake that is full of goodness will emerge from the oven.
Ingredients
- 300g/10½oz dried short pasta, such as penne, fusilli, casarecce or gemelli
- 400g tin chopped tomatoes
- 150g/5½oz cooked lentils
- 30g/1oz tomato purée
- 2 courgettes, grated
- 3 garlic cloves, grated
- 1 tsp dried oregano
- 600ml/20fl oz hot low-sodium vegetable stock
- 200g/7oz block feta
- small bunch basil, roughly torn
- salt and freshly ground black pepper
- green salad, to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Tip the pasta, tomatoes, lentils, tomato purée, courgettes, garlic and oregano into an ovenproof dish, then pour over the stock and season with salt and pepper. Give everything a good mix, then nestle the block of feta in the middle.
Cover the dish tightly with kitchen foil, then bake for 30 minutes.
Remove the foil, then return the dish to the oven for a further 20 minutes.
Remove from the oven, add the basil, then stir everything together until the cheese has melted through the pasta to create a creamy sauce. Serve with a simple green salad.
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