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Spaghetti, pepperoni and lentil bake
Spaghetti, pepperoni and lentil bake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Try this delicious and comforting twist on classic Italian dishes - a cheesy and satisfying one-pan meal that the whole family will love!
Ingredients:
  • 600ml thickened cream
  • 70g (1 cup) finely grated parmesan
  • 3 tsp chopped fresh rosemary
  • 2 x 400g jars bolognaise pasta sauce
  • 250g dried spaghettini
  • 100g packet sliced pepperoni
  • 400g can brown lentils, drained, rinsed
  • 150g (1 1/2 cups) coarsely grated mozzarella
  • Chopped fresh continental parsley, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced, then generously spray a 19 x 26cm baking dish with oil to prepare it.
  • Combine the cream, parmesan, eggs, and rosemary in a large jug, whisk until smooth, and season to taste.
  • Drizzle 125ml (1/2 cup) pasta sauce on the dish, then layer half of the spaghettini evenly. Pour half of the cream mixture, top with the remaining spaghettini.
  • Chop half of the pepperoni into pieces. Mix it with lentils and the rest of the pasta sauce in a bowl. Pour the mixture over the spaghettini and drizzle with the remaining cream. Sprinkle mozzarella on top and finish with the rest of the pepperoni. Bake until bubbly, about 40 minutes. Let it sit for 10 minutes before serving. Garnish with parsley.

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