Red Lentil Rotini Creamy Cheese Bake

Name: Red Lentil Rotini Creamy Cheese Bake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 (250g) box Catelli® Red Lentil Rotini; 2 tablespoons extra virgin olive oil; 1 clove Garlic, minced; 1 cup heavy cream; 1 cup canned crushed tomatoes; ½ cup Parmigiano-Reggiano cheese, grated; ½ cup Fontina cheese, shredded; ½ cup Provolone cheese, shredded; To taste salt and black pepper

Crushed tomatoes are sautéed with garlic, olive oil, a blend of shredded cheese, and then baked with red lentil rotini pasta.

Ingredients

4 servings

1 (250g) boxCatelli^® Red Lentil Rotini

2 tablespoonsextra virgin olive oil

1 cloveGarlic, minced

1 cupheavy cream

1 cupcanned crushed tomatoes

½ cupParmigiano-Reggiano cheese, grated

½ cupFontina cheese, shredded

½ cupProvolone cheese, shredded

To tastesalt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Pre-heat oven to 400°F.

Step 2

Bring a large pot of water to a boil; cook pasta two minutes less than package directions.

Step 3

In a skillet sauté garlic with olive oil for one minute, add tomato and bring to a boil.

Step 4

Stir in cream, season with salt and pepper and bring to boil again.

Step 5

Turn heat off, stir in Parmigiano and dissolve.

Step 6

Drain pasta and mix well with the sauce.

Step 7

Place ½ pasta in a greased 9” x 13” baking tray, half the shredded cheese, layer the rest of pasta and remaining cheese on top.

Step 8

Bake for about 10 minutes until cheese is completely melted and starts to brown a little. Serve immediately.