Easy lentil spinach pasta
Active prep time: 15 minutes, plus 10–15 minutes in the oven! 🕧 This is super easy and makes enough for several days! Sometimes I make a double batch and freeze one dish. I froze a lot of this before the boys were born. 🍝 I’ll definitely be making this again!


Servings: 6–8 portions
Ingredients:
A splash of oil
1 small yellow onion
1 package of cooked red lentils
1 can (400g) of Mutti crushed tomatoes
100 ml (1 dl) of water
(Optional: 100 ml sun-dried tomatoes)
A handful of fresh basil
Salt and freshly ground black pepper
½ tsp chili flakes
350g shell pasta
100–150g spinach (fresh or frozen)
250g tub of ricotta
90–100g grated mozzarella
Instructions:
Cook the pasta according to the package instructions, but reduce the cooking time by 1–2 minutes (to keep it slightly al dente).
Chop the onion, basil, and sun-dried tomatoes. Heat oil in a pan and sauté the onion until soft.
In a separate pan, cook the spinach until wilted. Once softened, remove from the pan and let it cool slightly before chopping it on a cutting board. If using frozen spinach, thaw according to the package instructions.
Drain the lentils.
When the onion is nearly done, add the crushed tomatoes, 1 dl of water, lentils, basil, salt, pepper, and chili flakes. Let simmer on low heat for a short while.
Once the spinach has cooled, chop it and place it in a large bowl. Add ricotta, season with salt and pepper, and mix well. When the pasta is ready, add it to the bowl and combine everything.
Spread the tomato sauce on the bottom of a baking dish. Then layer the pasta mixture on top and sprinkle with grated mozzarella.
Bake at 185°C (365°F) with fan for 10–15 minutes.
Serve immediately.