Red Lentil Pasta Baked "Ziti"

Name: Red Lentil Pasta Baked Ziti
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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 tbsp grated Romano or Parmesan cheese*; 2 tbsp 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)

Modified: Feb 21, 2023 by Addison LaBonte · This post may contain affiliate links · 34 Comments

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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Spoon scooping baked ziti with cheese melting and steam coming off

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.

Plate of baked ziti with parsley and cheese

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.

Pot of crushed tomatoes, parsley, cheese and garlic

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.

Wooden spoon scooping pasta out of boiling water

After draining the pasta, return to pot.

Carefully add the sauce as it will still be hot.

Stir in ricotta cheese mixture.

Ricotta cheese mixture mixed with tomato sauce in a pot

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.

serving of baked ziti on a white plate garnished with grated cheese and parsley

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5 from 12 votes

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.

Course Dinner, Main Course, Pasta

Cuisine Italian

Keyword baked ziti, gluten free, Italian, italian food, lentil pasta, meatless, pasta, ricotta cheese filling, vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings -12

Author Sireesha A.

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

*Note that most Romano and Parmesan cheeses are not technically vegetarian as they typically contain animal rennet. However, BelGioioso and 365 by Whole Foods are two brands that offer a vegetarian-friendly Parmesan.

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