Zucchini, Tomato & Lentil Pasta-Bake

There wasn't much mid-week cooking worth posting about last week - this is about the most interesting. Looking back on my previous posts there is definitely a theme of winter comfort food - soups, stews & bakes; so this at least fits the theme. Going through the vege box, I wanted to use the 2 large zucchini next. It's been a while since we had pasta & the week before seemed to be quite heavy on rice so I figured a pasta-bake would hit the spot.

Ingredients

• 1 onion, finely diced
  
• 2 large zucchini, diced
  
• 1 large carrot, diced
  
• 2 garlic cloves, crushed
  
• 1 x 400g can diced tomatoes
  
• 2 TBS tomato paste
  
• 1/4 cup red wine (optional)
  
• 1 x 400g can brown lentils, rinsed & drained
  
• 1 tsp each dried basil, oregano & marjoram
  
• Salt & pepper to taste
  
• 4 cups cooked pasta of choice (I used wholemeal spirals)
  
• 1/2 cup breadcrumbs
  
• 1/4 cup Nutritional Yeast flakes

Preheat the oven to 180. Saute the onion, carrot & garlic in olive oil 5mins until softened. Add the zucchini & saute another few minutes. Add the tomatoes, tomato paste, wine, lentils, herbs, salt & pepper. Cook, stirring, 10-15mins, until the sauce has thickened & reduced a little.

In a large oven-proof casserole dish combine the pasta & sauce. Sprinkle the breadcrumbs & Nutritional Yeast over the top & bake, uncovered, 20-25mins, until browned.

This made heaps & heaps - enough for about 2-3 nights of leftovers for D & I, so make sure you adjust the amounts if you don't want to be eating the same thing all week.