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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!