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Red Lentil Rotini Creamy Cheese Bake

Crushed tomatoes are sautéed with garlic, olive oil, a blend of shredded cheese, and then baked with red lentil rotini pasta.
30 mins or less
Legumes
Most Popular
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Prep time
icon-clock-120 Min
Cook time
icon-cooking-110 Min
Serves
icon-servings-14
Red Lentil Rotini Creamy Cheese Bake
Catelli Red Lentil Rotini

Ingredients

  • 1 box (250g) 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
  • Salt and black pepper to taste

Cooking Steps

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.