Lentil Pasta Bake – Lentils.org

Ingredients

• 2 tsp (10 mL) canola oil
• 1 cup (250 mL) yellow onion, minced
• 2 Tbsp (30 mL) garlic, minced
• 3 cups (750 mL) whole red lentils, cooked and drained well
• 1 cup (250 mL) brown mushrooms, roasted and roughly chopped
• 2 tsp (10 mL) salt
• 2 Tbsp (30 mL) dried oregano
• 1 1/2 quarts (1.5 L) passata sauce
• 1 lb (500 g) rigatoni pasta, uncooked
• 3 cups (750 mL) mozzarella cheese, shredded