Home RecipesLunch Quick Lentil and Goat Cheese Rigatoni Bake

Quick Lentil and Goat Cheese Rigatoni Bake

by saltwaterdaughters


Happy Saturday!  Rejoice for it is the weekend!  Too much?  Well I’m feeling it.  Katherine and I whipped up this quick lentil and goat cheese rigatoni bake for lunch today, and it came together in only 30 minutes.  We were planning on going to the chili bake off in the park, which was part of the Corner Brook winter carnival, but with a minus 20 wind chill, we decided to stay home.  Yeah, we can be wimps sometimes.


This is the ultimate comfort food, but also incredibly fast and easy.  A truly satisfying meal on such a cold day.  This is our first attempt at dark food photography, so let us know what you think!  It’s a touch grainy in some places, but we are happy with the outcome.  High fives were had.



It’s made with a store bought marinara sauce, so use your favourite brand.  We enjoy tomato basil flavour best.  Then it’s just some garlic, bell peppers,  basil, olives, rigatoni, lentils, goat cheese, mozzarella and a touch of parm.  The lentils add some vegetarian protein, but aren’t super noticeable, for those who are wary of legumes.  Overall, not a lot of ingredients and many of them pantry staples, but it packs a ton of flavour.  You should trust us and try it! 😉


Quick Lentil and Goat Cheese Rigatoni Bake

Delicious and fast lunch/supper that uses mostly pantry or fridge staples.  

Servings 4


  • 3 cups rigatoni
  • 3/4 cup lentils, sprouted green
  • 2 tbsp olive oil, extra virgin
  • 2 bell peppers, roughly chopped
  • 1 clove garlic
  • handful basil leaves, chiffoned
  • 2 tbsp kalamata olives, chopped
  • 1 jar marinara sauce (700ml)
  • pinch red pepper flakes
  • 50 grams goats cheese
  • 225 grams mozzarella cheese, shredded
  • 3 tbsp parmigiano reggiano cheese, shredded


  1. Bring a pot of salted water to boil on the stove.  Add rigatoni and boil for 3 minutes, then add the lentils to the same pot and stir.  Cook for 10 minutes, until rigatoni is al dente, drain. 

  2. While pasta is cooking, heat the olive oil in an 12 inch oven proof pan over medium heat.  Add the bell peppers and garlic, cook for 3 minutes.  Add the red pepper flakes, stir and then add the marinara and goats cheese.  Stir together until the cheese has melted into the sauce.

  3. Stir the olives, basil, pasta and lentils into the sauce.  Top with the mozzarella and  parmigiano reggiano cheese, and place under the broiler until cheese is melted and browned.  Top with some fresh basil leaves and serve!

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