Name: Lentil Baked Ziti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 tablespoon olive oil; 1 medium red onion, finely chopped; ¼ teaspoon salt; 2 cloves garlic, minced or pressed; 1 ¼ cups brown lentils, cleaned and sorted to remove any debris; 3 cups water; 12 ounces whole grain ziti, rigatoni, or penne pasta; 8 ounces (about 2 packed cups) part-skim mozzarella cheese, grated and divided; Salt and freshly ground black pepper, to taste; Pinch of red pepper flakes (optional); 23.5 ounces marinara sauce, with an optional extra cup for a richer, saucier bake; 1 cup cottage cheese or ricotta cheese; Fresh basil leaves, torn, for garnish

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Lentil Baked Ziti is a hearty, wholesome twist on the beloved Italian-American comfort classic. Packed with protein-rich brown lentils, tender pasta, and layers of marinara, cheese, and fresh basil, this dish delivers all the coziness of traditional baked ziti without the heavy meat. Whether you’re a vegetarian, trying to eat more plant-based meals, or simply looking for a new family favorite, this recipe will become a regular at your dinner table. With simple pantry ingredients and a straightforward method, you’ll have a bubbling, golden-brown casserole on the table in just over an hour—perfect for weeknights, potlucks, or cozy weekend meals.

Why You’ll Love This Lentil Baked Ziti

There’s something magical about baked pasta—the crisp edges, the gooey cheese, the rich tomato sauce—but what makes Lentil Baked Ziti truly special is its nutrition and heartiness without using meat. Lentils add a savory, earthy depth while providing fiber and plant-based protein, making this meal satisfying for both vegetarians and meat lovers alike. It’s also incredibly adaptable—you can make it gluten-free, add vegetables, or swap cheeses to suit your taste. Plus, it’s great for meal prep and freezes beautifully, so you can have a homemade dinner ready anytime.

Ingredients

For the Lentils

1 tablespoon olive oil
1 medium red onion, finely chopped
¼ teaspoon salt
2 cloves garlic, minced or pressed
1 ¼ cups brown lentils, cleaned and sorted to remove any debris
3 cups water

For the Pasta and Assembly

12 ounces whole grain ziti, rigatoni, or penne
8 ounces (about 2 packed cups) part-skim mozzarella cheese, grated and divided
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
23.5 ounces marinara sauce, with an optional extra cup for a richer, saucier bake
1 cup cottage cheese or ricotta cheese
Fresh basil leaves, torn, for garnish

Step-by-Step: How to Make Lentil Baked Ziti

Cook the Lentils
Warm olive oil in a large saucepan over medium heat until it begins to shimmer. Add the chopped onion and salt, cooking for about 4–5 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant. Add lentils and water, bring to a boil, then reduce to a gentle simmer. Cook for 30–40 minutes until tender. Drain well and return to the pot.
Cook the Pasta
Preheat oven to 350°F. In a large pot of salted water, cook pasta just until al dente. Drain and return to the pot.
Combine Lentils and Pasta
Add lentils to pasta, along with ½ cup mozzarella cheese. Season with salt, pepper, and red pepper flakes (if using).
Assemble the Ziti
Spread 1 cup marinara sauce in the bottom of a 13×9-inch baking dish. Add pasta-lentil mixture. Spoon cottage cheese over the top in generous dollops, then gently swirl to create creamy pockets.
Add Sauce and Cheese
Pour the remaining marinara over the top, spreading evenly. Sprinkle with the rest of the mozzarella cheese.
Bake
Cover tightly with foil (avoid touching the cheese) or tent with parchment paper. Bake for 30 minutes. Remove cover, raise oven temperature to 450°F, and bake an additional 3–9 minutes until the cheese is golden and bubbly.
Cool and Serve
Allow the baked ziti to cool for 10 minutes, then top with fresh basil before serving.

Helpful Tips

Drain lentils well before mixing with pasta to avoid a watery casserole.
For extra flavor, cook lentils in vegetable broth instead of water.
To prevent foil from sticking to cheese, tent parchment paper under the foil.
Let the ziti rest before slicing so it holds together nicely when served.

Substitutions and Variations

Cheese: Use ricotta instead of cottage cheese if you prefer, or swap mozzarella for a dairy-free alternative.
Gluten-Free: Substitute with sturdy gluten-free pasta such as a corn-and-quinoa blend.
Extra Veggies: Add sautéed spinach, zucchini, or mushrooms to the lentil mixture.
Spicy Kick: Use arrabbiata sauce instead of marinara for a bolder flavor.

Storage Instructions

Refrigerator: Refrigerate leftovers in a sealed container for up to 4 days.
Freezer: Assemble but don’t bake; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheat: Cover with foil and warm in a 350°F oven for 20–25 minutes, or microwave single portions until heated through.

Nutritional Information (per serving, based on 8 servings)

Calories: ~350
Protein: 20g
Carbohydrates: 48g
Fat: 9g
Fiber: 10g
Sodium: 420mg

Serving Suggestions

Pair with a fresh green salad tossed in balsamic vinaigrette.
Include warm garlic bread on the side for a true Italian-style meal.
Add a side of roasted vegetables for extra nutrition.
Enjoy with a glass of red wine or sparkling water with lemon.

Frequently Asked Questions About Lentil Baked Ziti

1. Is it possible to use canned lentils instead of cooking them fresh?
Yes! You’ll need about 3 ½ cups of cooked lentils. Be sure to drain and rinse before mixing them with the pasta.

2. Is Lentil Baked Ziti suitable for preparing in advance?
Absolutely. You can assemble it up to a day in advance, cover, refrigerate, and bake just before serving.

3. How do I make this dairy-free?
Use your favorite plant-based cheese shreds and a dairy-free ricotta or tofu ricotta.

4. What type of marinara sauce works best?
Choose a sauce with minimal added sugar and plenty of herbs for a fresh flavor—store-bought or homemade works.

5. Is this recipe freezer-friendly?
Yes! Freeze before baking for best results, then bake from thawed for a fresh-from-the-oven taste.

Conclusion

Thank you for joining me in the kitchen for this Lentil Baked Ziti adventure. This dish has quickly become one of my go-to comfort meals—rich, satisfying, and bursting with flavor, yet packed with wholesome plant-based protein. It’s proof that you can enjoy a hearty pasta bake without relying on meat, and still get that same cozy, bubbling, cheese-topped magic. I hope you make it, share it, and love it as much as I do. Here’s to more delicious, nourishing meals and the joy of cooking together, even from afar. Buon appetito, and happy baking!