Red Lentil Pasta Baked "Ziti"

This easy, cheesy Red Lentil Pasta Baked Ziti is a hearty and delicious gluten-free meal featuring three kinds of cheese and red lentil penne pasta.

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Warning: From this point on, only serious cheese lovers welcome...

We're talking three kinds of cheese here people - ricotta, mozzarella and Romano (or Parmesan).

There's even cheese in the sauce! Why? A better question would be: why not?

In my professional "cheeseivore" opinion, when there's cheese involved, go big or GO BIGGER! 😉

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.

As the name of this dish suggests, I'm using a red lentil penne pasta to make my baked "ziti" instead of traditional wheat-based ziti noodles.

What I love about red lentil pasta is that it's a great source of protein.

This is especially awesome since this pasta bake has no meat.

If you haven't tried red lentil pasta before, it is a delicious gluten-free alternative that is not only protein-rich, but also holds its own in a baked dish.

To put it simply, it doesn't turn into a mushy mess.

Now if you overcook it, you will end up with a mushy mess but that's true about pasta in general, so moving on...

I've compiled a list of sorts of my favorite red lentil penne pastas that would be amazing in baked ziti for your convenience.

Red Lentil Penne Pasta by Brand

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. 🙂

While you're deciding...

How to make baked "ziti" using red lentil pasta

Start by preparing the ricotta cheese mixture and refrigerate until ready to use. Next, preheat your oven to 375°F.  Add crushed tomatoes with basil (I used my favorite brand, Tuttorosso), garlic, grated cheese and parsley to a 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 the 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 as it will still be hot.

Stir in ricotta cheese mixture.

Scoop evenly into a 13 x 9 inch baking dish.

Top with shredded mozzarella cheese.

Bake for 30 minutes until cheese is melted and ziti is bubbly.

Related recipes

• Lentil Pasta with Roasted Garlic, Broccoli and a Creamy Red Pepper Sauce
• Gluten-Free Cacio e Pepe
• Vegan Baked Ziti

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