RecipesRed lentil and pepper ragu pasta bake
Sneak in tonnes of veggies and bulk out a family favourite with legumes.
Sneak in tonnes of veggies and bulk out a family favourite with legumes.
By Asda Good Living,28th February 2023
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Cook: 1 Hour 15 Mins
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Serves: 6
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Price: £1 per serving
Nutritional Information
Each 583g serving contains
of your reference intake.
Typical energy values per 100g:
2586kj/618kcal
Ingredients
30g Unsalted Butter
30g Plain Flour
100g Mature Cheddar, grated
1 tbsp Olive Oil
1 Onion, finely chopped
1 Stick of Celery, thinly sliced
1 Courgette, coarsely grated
1 Carrot, coarsely grated
2 Peppers, deseeded and finely chopped (we used 1 red and 1 orange)
2 Garlic Cloves, crushed
300g Red Lentils
2 tbsp Tomato Purée
2 x 400g Tins Asda Chopped Tomatoes with Herbs
1 Low Salt Vegetable Stock Cube
300g Asda Rigatoni Pasta
20g Vegetarian Hard Cheese, grated
360ml Semi-skimmed Milk
Method
1Heat the oil in a large saucepan. Add the onion, celery, courgette, carrot and pepper, then season well and cook for 10–12 mins until softened and the moisture has evaporated. Stir in the garlic and cook for another minute until fragrant.
2Add the lentils and tomato purée then stir well until coated in the mix. Pour in the tomatoes, then fill each can with water, swirl and add to the pan with the stock cube. Bring to a boil, then simmer for 20–25 mins until thickened and the lentils are tender.
3Meanwhile, cook the pasta according to pack instructions and preheat the oven to 180°C/160°C fan/gas 4. Drain the pasta, reserving half a mugful of the cooking water.
4To make the white sauce, add all the ingredients to a saucepan, season with salt and pepper and cook over a medium heat for 5 mins, stirring all the time until everything has combined, thickened and the cheese has melted.
5To assemble, stir the pasta water into the ragu then toss with the cooked pasta. Spoon into a deep 30x20cm dish then pour over the white sauce. Sprinkle with hard cheese then bake for 20–25 mins until golden. Allow to stand for 5 mins before serving.