Lentil Rotini Pizza Pasta

What’s Cooking in Gail’s Kitchen? Start Smart: Lentil Rotini Pizza Pasta! Going organic, especially with red lentils, doesn’t necessarily mean the meal has to be completely plant-based. Sure, you still get the protein and fiber you need, but think about making it appealing to your family as well. By adding cheese and pepperoni slices, you can turn the rotini spirals into an Italian favorite. Pizza Pasta. Spice things up with red pepper flakes, garlic, and oregano. Now you’re talking. Serve in individual baking dishes for extra special treatment. You may even have the kids asking for it again.

LENTIL ROTINI PIZZA PASTA

Ingredients:

12-ounce box of organic red lentil rotini

1 1/2 cups prepared marinara sauce

1/4 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/2 teaspoon oregano

1/2 cup pepperoni slices, divided

2 cups mozzarella cheese, shredded

Crushed basil for garnish

Instructions:

Bring a large pot of salted water to a boil. Add rotini. Cook until tender, stirring occasionally, 8-10 minutes. Caution: Watch carefully as the lentils will foam up to overflowing. You may have to reduce heat to a Simmer. Drain well. In a large bowl, combine marinara sauce, garlic powder, red pepper flakes, and oregano. Add rotini; stir to coat. Fold in 3/4 of the pepperoni and half the mozzarella cheese. Divide into individual broiler-proof baking dishes. Top with remaining pepperoni and shredded mozzarella cheese. Adjust oven rack to at least 4” away from broiler coils. Preheat broiler on High setting. Arrange individual casseroles on a baking sheet. Transfer sheet to oven. Cook until cheese is melted and slightly brown. Garnish with crushed basil. Serve with garlic bread.

37 thoughts on “Lentil Rotini Pizza Pasta”

  4. Lentil rotini? And served up not on crust but in a bowl with a fork and knife? Of course you can! Because you make it look . . . wait for it . . . easy as pie.

    This is such a great out of the (pizza) box idea, Gail!

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