The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Lentil Penne Bake
Per Serving
1/2 c lentils
1 c tomato sauce (tomatoes, oil, salt, pepper, Italian seasoning, roasted red peppers, onions)
125 g veggies (eggplant, zucchini, peppers, onions, spinach, tossed in golden balsamic vinegar, avocado oil, salt, pepper and nutritional yeast)
1/4 c shredded mozzarella
Equipment needed: oven-safe pot large enough for all servings, or large pot and casserole dish
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Preheat oven to 375.
While you are waiting for your oven to reach 375, start heating up your pot. When hot add the veggies. Cook for 5 minutes, stir occasionally.
After you have cooked your veggies for 5 minutes, add the pasta and the sauce with lentils.
Stir everything together.
If you have an oven-safe pot you can just leave the pasta in the pot and cover with cheese. If you don't have an oven-safe pot, transfer the ingredients to a casserole dish and top with the cheese.
Place in the oven for 15 minutes.
To get a little more color on the cheese you can place under the broiler for a couple of minutes, but it is not necessary.
Be careful of the hot cheese when scooping out of the dish. From start to finish this dinner takes 20 minutes.
