Creamy lentil & broccoli pasta bake

A classic pasta bake! Veggie but still high in protein! An easy tasty meal, perfect for the family!

Info

Macros

Ingredients

• 300g Rigatoni pasta
• 250g Puy lentils (I buy Merchant gourmet ready to eat lentils from Tesco)
• 350ml 1 low salt vegetable stock cube (I use Kallo vegetable stock cube)
• 500ml unsweetened Koko milk
• 4 garlic cloves, crushed
• ¾ of a broccoli floret, cut into small chunks
• 1 red onion, sliced
• Pinch of salt & pepper
• 4 tbsp ricotta cheese
• 50g vintage cheese, grated

Method

1. Pre heat the oven to 180 degrees. In a large oven dish spread the uncooked pasta and lentils evenly. Pour over the vegetable stock, milk and garlic and give everything a good mix.

2. Spread the broccoli and onion on top and season with salt and pepper. Cover the dish with tin foil and place in the oven for 15 mins.

3. Remove the dish from the oven and take off the tin foil. Add the ricotta and vintage cheese and stir everything well. Return back into the oven and cook for a further 15-20 mins until golden.