Spinach & Lentil Pasta Bake

This pasta bake is packed with goodness – lots of nutrients from the spinach and tomatoes plus protein and fibre from the lentils. It’s a great recipe to make in bulk and eat across the week or freeze for later! Leftovers anyone?

Serve with salad or garlic bread.

Makes 6-8 portions 


  • 1 red onion, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 150g spinach 
  • 2 garlic cloves 
  • 230g red lentils 
  • 800ml water 
  • 2 tsp olive oil 
  • 400g pasta of choice 
  • 175g cheddar cheese, grated Handful of chopped basil Salt and pepper 


  1. Preheat oven to 200 degrees centigrade. 
  2. Add the olive oil to a large pan over a medium heat. Add the onion and garlic and cook for 3-5 minutes 
  3. Add the lentils, tomatoes, basil and water and bring to a simmer 
  4. Simmer for 10-15 minutes or until thickened and the lentils are cooked 
  5. Meanwhile cook pasta according to packet instructions 
  6. Add the pasta to the lentil sauce and stir to combine, stir through the spinach 
  7. Add to an ovenproof dish and top with the cheese. Place in the oven and cook for 20 minutes
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