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    Home Β» Main Courses

    Red Lentil Pasta Baked "Ziti"

    Published: Nov 29, 2018 by Sherri Hall Β· This post may contain affiliate links.

    pin showing spoonful of baked ziti being pulled out of the baking dish

    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.

    Jump to Recipe
    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 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.

    Box of Explore red lentil penne pasta

    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.

    Box of Chickapea penne pasta

    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.

    Box of Barilla red lentil penne pasta

    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.

    Two cans of Tuttorosso crushed tomatoes

    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.

    Cooked penne pasta in pot

    Carefully add the sauce as it will still be hot.

    Penne pasta and tomato sauce in a pot

    Stir in ricotta cheese mixture.

    Ricotta cheese mixture in tomato suace
    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.

    Tray of baked ziti with bubbly cheese

    Related recipes

    • Lentil Pasta with Roasted Garlic, Broccoli and a Creamy Red Pepper Sauce
    • Gluten-Free Cacio e Pepe
    • Vegan Baked Ziti
    serving of baked ziti on a white plate garnished with grated cheese and parsley
    Print Recipe Save RecipeSaved!
    5 from 11 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 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 10 -12
    Author Sherri Hall

    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.

    ©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.

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    Reader Interactions

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    1. Sri Mallya

      December 09, 2018 at 7:47 pm

      5 stars
      Drooling over pics. Looks so cheesy and delicious. My comfort food!

      Reply
      • Sherri Hall

        December 11, 2018 at 4:49 pm

        Thank you Sri! Yay cheese! πŸ™‚

        Reply
    2. Jessica (Swanky Recipes)

      December 09, 2018 at 7:05 pm

      5 stars
      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!

      Reply
      • Sherri Hall

        December 11, 2018 at 4:50 pm

        Ah, yes, Jessica! Can't go wrong with red wine! πŸ˜‰ Hope you enjoy the red lentil pasta! πŸ™‚

        Reply
    3. Marisa Franca

      December 09, 2018 at 3:40 pm

      5 stars
      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.

      Reply
      • Sherri Hall

        December 11, 2018 at 4:52 pm

        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. πŸ™‚

        Reply
    4. Michelle

      December 08, 2018 at 10:21 am

      5 stars
      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.

      Reply
      • Sherri Hall

        December 11, 2018 at 4:54 pm

        Thanks Michelle! You can never get enough cheese, right?! πŸ™‚

        Reply
    5. Dominique | Perchance to Cook

      December 08, 2018 at 6:38 am

      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!

      Reply
      • Sherri Hall

        December 11, 2018 at 4:53 pm

        Thanks Dominique! Hope you enjoy! πŸ™‚

        Reply
    6. Kiki Johnson

      December 07, 2018 at 5:41 pm

      5 stars
      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

      Reply
      • Sherri Hall

        December 07, 2018 at 8:19 pm

        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! πŸ™‚

        Reply
    7. Gloria

      December 05, 2018 at 5:07 pm

      5 stars
      Lentils are such a great meat alternative. This looks so delicious. Even meat lovers would have a hard time not liking this delicious recipe.

      Reply
      • Sherri Hall

        December 06, 2018 at 11:35 am

        Thank you Gloria! It's definitely still hearty without the meat. πŸ™‚

        Reply
    8. Emily

      November 29, 2018 at 2:46 pm

      5 stars
      So much cheese! This recipe looks amazing!

      Reply
      • Sherri Hall

        November 29, 2018 at 5:31 pm

        Thanks Emily! πŸ™‚

        Reply
    9. Jessica Formicola

      November 29, 2018 at 1:47 pm

      5 stars
      I am loving all of that cheese! The perfect weeknight meal!

      Reply
      • Sherri Hall

        November 29, 2018 at 5:31 pm

        Thank you Jessica! Yay cheese! πŸ™‚

        Reply
    10. Danielle Wolter

      November 29, 2018 at 1:46 pm

      5 stars
      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.

      Reply
      • Sherri Hall

        November 29, 2018 at 5:31 pm

        Thanks Danielle! It sure is super cheesy! πŸ™‚

        Reply
    11. Morgan Eisenberg

      November 29, 2018 at 1:33 pm

      5 stars
      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!

      Reply
      • Sherri Hall

        November 29, 2018 at 5:30 pm

        Thanks Morgan! Hope you all enjoy! πŸ™‚

        Reply
    12. Catherine Brown

      November 29, 2018 at 1:22 pm

      5 stars
      Mmmm, I love the chickpea pastas! I've never tried them as a baked pasta dish yet, so this will be perfect to try!

      Reply
      • Sherri Hall

        November 29, 2018 at 1:25 pm

        Thank you Catherine! They are so good! Hope you enjoy! πŸ™‚

        Reply
    Newer Comments »

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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