I am totally obsessing over this high-protein pasta lately. Seems like if it’s not homemade, I gravitate toward the red lentil or black bean varieties. They’re just SO versatile and delicious! And no, I’m not getting paid to run on and on about these pastas.
This dish is loaded with flavor. Roasted vegetables, smoked gouda, tomato sauce, and the lightly-flavored red lentil pasta all come together to produce a hearty, savory dinner the whole family will enjoy.
What’s even better: the combination of red lentils and the cast iron skillet, in addition to the other vegetables, make this a wonderfully iron-rich dish. This is a total win-win-win (the third win is because it’s so darn cheesy!).
Cheesy Roasted Vegetable Skillet Baked Pasta
- 12 oz red lentil rotini (or 8 oz of whole wheat pasta)
- 1 tbsp olive oil
- 1 onion, diced
- 2 bell peppers, diced
- 2 stalks celery, diced
- Sea salt and black pepper, to taste
- 1-1/4 C tomato pasta sauce
- ¼ C vegetable stock
- 5 oz smoked gouda, shredded
- 1 oz fresh Parmesan, to serve
Place a cast iron skillet or other oven-safe skillet in the oven and preheat to 400.
Cook pasta according to package directions. Drain and set aside.
While the water boils to cook the pasta, dice the onion, bell peppers and celery. Remove the hot skillet from the oven and grease it with a bit of olive oil. Toss the veggies together into the skillet and drizzle with a tablespoon of olive oil. Season with sea salt and black pepper and roast in the oven for 20 minutes.
Transfer the drained pasta back to its cooking pot. Stir in the roasted vegetables, tomato sauce, vegetable stock and shredded gouda.
Grease your skillet with some more olive oil and pour the pasta mixture back into it, smoothing the top. Bake at 400 for 15 minutes.
Remove and let cool 5 minutes before serving with freshly grated Parmesan cheese.