Red Lentil Pasta Baked "Ziti"
This easy, cheesy red lentil pasta baked ziti is comfort food at its finest: cheesy, hearty, and packed with plant protein. I use three kinds of cheese (ricotta, mozzarella, and Romano) to make this lentil baked ziti rich and satisfying, while the red lentil penne keeps it gluten-free. Ready in under an hour with pantry staples.
We're talking three kinds of cheese here people - ricotta, mozzarella and Romano (or Parmesan).
There's even cheese in the sauce!
If you love cheesy Italian baked dishes like this ziti, be sure to check out this Chickpea Flour Homemade Manicotti and this Three Cheese Lasagna next.
Both dishes feature this easy-to-make Ricotta Cheese Mixture.
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Best Red Lentil Pasta Brands for Baking
We'll start with the one I used for this dish - Explore Cuisine Organic Red Lentil Penne.
This penne combines organic red lentil flour with organic brown rice flour. Each 2-oz. serving contains 11 grams of protein and 3 grams of fiber.
According to the package, it also has 15% of one's daily recommended intake of iron based on a 2,000-calorie diet.
Another pasta I love is Chickapea.
The Chickapea brand combines organic red lentil flour with organic chickpea flour.
Not only is it full of protein (13 grams per 2 oz. serving), it also packs in 6 grams of fiber for the same serving size. Chickapea also boasts 15% of daily iron based on a 2,000-calorie diet in addition to 40% thiamin, 20% vitamin B6, 25% folate and more.
Last but not least is Barilla's red lentil penne.
This pasta is made with just red lentil flour. It has 13 grams of protein per 2-oz. serving. The package breaks down the fiber into soluble and insoluble with 3 grams of each for a total of 6 grams per 2-oz. serving. Iron is listed at 15% of a day's value based on a 2,000-calorie diet.
Now you can choose the one that suits you best. 🙂
Why This Red Lentil Pasta Bake Works
Red lentil pasta holds up in the oven. Unlike some gluten-free pastas that turn soft and fall apart, red lentil penne stays firm through the bake. The key is cooking it molto al dente before assembling.
Three cheeses create layers of flavor. Ricotta brings creaminess, Romano (or Parmesan) adds sharpness to the sauce, and mozzarella melts into golden, stretchy goodness on top.
High protein without meat. Between the lentil pasta and the cheese, each serving packs serious protein. This makes it a great option for high protein meal prep.
Gluten-free comfort food. This dish works well for gluten-free potlucks or family dinners where you need to accommodate different dietary needs without sacrificing taste.
How to make baked "ziti" using red lentil pasta
Start by preparing the ricotta cheese mixture and refrigerate until ready to use. Preheat your oven to 375°F.
Make the sauce: Add crushed tomatoes with basil, minced garlic, grated Romano, and chopped parsley to a saucepan.
Stir to combine. Cover and cook over medium to medium-low heat for 15 minutes, stirring occasionally.
Cook the pasta molto al dente: While the sauce simmers, cook the pasta according to package directions but 2 minutes less than suggested. It should be slightly firm, not hard. The pasta finishes cooking in the oven.
Drain the pasta and return to the pot.
Combine everything: Add the hot sauce to the pasta (careful, it's still hot).
Stir in the ricotta cheese mixture until evenly distributed.
Assemble and bake: Scoop evenly into a 13x9 inch baking dish. Top with shredded mozzarella.
Bake for 30 minutes until the cheese is melted and the edges are bubbling.
How Long to Cook Red Lentil Pasta
For baked dishes, cook red lentil pasta 2 minutes less than the package directions. Most brands suggest 8 to 10 minutes, so I boil for 6 minutes. The pasta should be slightly firm but not crunchy.
This matters because lentil pasta continues absorbing liquid and softening during the 30-minute bake.
Bake for 30 minutes until cheese is melted and ziti is bubbly.
Tips, Variations, and Storage
Add vegetables: Stir in 2 cups of baby spinach or sautéed mushrooms when you add the ricotta mixture. They'll wilt into the dish during baking.
Make it vegan: Swap the ricotta for cashew ricotta and use vegan mozzarella shreds. I have a Vegan Baked Ziti recipe if you want a fully plant-based version.
Use different pasta shapes: Penne, rigatoni, or any tube-shaped pasta works. The ridges and openings catch the sauce and cheese.
Make ahead: Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if going straight from the fridge to the oven.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven for 20 minutes.
Freezing: This freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat covered until warmed through.
Serve this alongside a simple green salad. For more pairing ideas, check out What to Serve With Lasagna, as the same sides work here.
Related recipes
- Lentil Pasta with Roasted Garlic, Broccoli and a Creamy Red Pepper Sauce
- Gluten-Free Cacio e Pepe
- Vegan Baked Ziti
Red Lentil Pasta Baked Ziti
Ingredients
- 1 Ricotta Cheese Mixture (click for the recipe)
- 56 oz. crushed tomatoes with basil (I used Tuttorosso brand)
- 2 cloves garlic (peeled and chopped)
- 2 tablespoon grated Romano or Parmesan cheese*
- 2 tablespoon fresh parsley (chopped)
- 16 oz red lentil penne pasta (I used Explore Cuisine)
- 8 oz. shredded mozzarella cheese *see notes below regarding vegetarian-friendly cheese options
Instructions
- Prepare ricotta cheese mixture according to recipe and refrigerate until ready to use.
- Preheat your oven to 375°F.
- Add crushed tomatoes, garlic, grated cheese and parsley to a 4-quart saucepan. Stir to combine. Cover and cook over medium to medium-low heat for 15 minutes, stirring occasionally. When the sauce is done, remove from heat.
- While sauce is cooking, prepare the pasta according to package directions except cook molto al dente, which is slightly undercooked. It should be slightly firm but not too hard. For example, the pasta I used had a cooking time of 8-10 minutes, and I cooked it for 6 minutes. I'd recommend starting with 2 minutes less than suggested to ensure it does not become overcooked which will result in the pasta falling apart when it is baked.
- After draining the pasta, return to pot.
- Carefully add the sauce to the pasta as it will still be hot.
- Stir in ricotta cheese mixture.
- Scoop evenly into a deep 13" x 9" baking dish
- Top with shredded mozzarella cheese.
- Bake for 30 minutes or until cheese is melted and ziti is bubbly.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
Hello, love this recipe! I'm wanting to add ground beef to the meat...do you think it will turn out okay?
Hi There! Thank you! Yes, our recipes are made vegan or vegetarian, but you are welcome to add in any meat options that suit to your liking!
I've never heard of red lentil pasta, but I'm always looking for standard pasta alternatives to mix things up on pasta nights in our house. Pasta is my favorite thing, I don't want to get bored! 🙂
Hope you give it a try, Leslie! The red lentil pasta is definitely a great way to change things up! 🙂
Can I make this a frezzer meal
Hi Olivia! You can definitely freeze it, either baked or prepped but unbaked. However, just note that gluten-free pasta is very fickle and has a tendency to break apart especially if it is overcooked. Therefore, if you're going to freeze it, you might want to cook it for even less time than the directions state, perhaps 3 or 4 minutes less than the suggested cooking time. Hope that helps! Have a great day! 🙂
Wow, this baked ziti looks amazing! Comfort food at it's finest! Love the meatless option with the lentils.
Thanks so much, Sam! 🙂
The red lentil pasta looks great! I'm always looking for healthier ingredients. I don't want to give up pasta...especially when it looks this delicious!
Thanks Charity! Red lentil pasta is such a great alternative! 🙂
Drooling over pics. Looks so cheesy and delicious. My comfort food!
Thank you Sri! Yay cheese! 🙂
The cooler weather outside has had me craving pasta all week in which I've been indulging. I like red lentils and I'm eager to give this a try in my next pasta dish this week. I think this will taste amazing even with a cup of red wine, too!
Ah, yes, Jessica! Can't go wrong with red wine! 😉 Hope you enjoy the red lentil pasta! 🙂
I've never heard of pasta made with red lentils -- but I know lentils are high in protein. What a great mealtime alternative. Wow!! But we are serious cheese lovers so this pasta dish makes us wish we were digging in right now. Forget the spoon just hand me a ladle. I'm pinning the recipe.
Thank you so much, Marisa! Hope you enjoy it! Yes, the red lentil pasta is a great way to add protein to this meatless dish. 🙂
This is my kind of pasta dish! I can't get enough of cheesy pasta bakes right now and I love that red lentil penne, will have to find that asap.
Thanks Michelle! You can never get enough cheese, right?! 🙂
What a great idea to use lentil pasta here! I bet you can barley even tell but you get the added bonus of extra protein. This looks so creamy and delicious. I can't wait to try it!
Thanks Dominique! Hope you enjoy! 🙂
I actually tried those red lentil noodles and loved them! This looks like a wonderful weeknight dinner and with all that yummy cheese, I could even imagine kids eating this without even noticing that the pasta is different! LOVE
Thanks Kiki! I can tell you that my girls loved it, which is awesome! And the best part is that we had leftovers they actually liked! 🙂
Lentils are such a great meat alternative. This looks so delicious. Even meat lovers would have a hard time not liking this delicious recipe.
Thank you Gloria! It's definitely still hearty without the meat. 🙂
So much cheese! This recipe looks amazing!
Thanks Emily! 🙂
I am loving all of that cheese! The perfect weeknight meal!
Thank you Jessica! Yay cheese! 🙂
You have no idea how badly i want to be eating this right now. It looks incredible. All that cheese, so YUM! this is the ultimate comfort food.
Thanks Danielle! It sure is super cheesy! 🙂
My mom always used to make baked ziti for Christmas, but my brother doesn't eat gluten anymore. This is the perfect solution. And the ziti looks amazing. Gonna try it for sure!
Thanks Morgan! Hope you all enjoy! 🙂
Mmmm, I love the chickpea pastas! I've never tried them as a baked pasta dish yet, so this will be perfect to try!
Thank you Catherine! They are so good! Hope you enjoy! 🙂