Lentil, courgette and feta pasta bake

🥘 Ingredients

• basil
• courgettes
  2
• feta
  200 g
• garlic
  3 cloves
• lentils
  250 g
• oregano
• pasta
  300 g
• stock cubes
  2
• tomato passata
  500 g
• tomato purée
  30 g
• tomatoes
  400 g
• water
  150 ml

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.
2. 2

   Tip the pasta , tomatoes , tomato passata lentils , tomato purée , courgettes , garlic and oregano into an ovenproof dish, then pour over the water and season with stock cubes . Break up the block of feta and give everything a good mix.

   pasta: 300 g, tomatoes: 400 g, tomato passata: 500 g, lentils: 250 g, tomato purée: 30 g, courgettes: 2, garlic: 3 cloves, oregano, water: 150 ml, stock cubes: 2, feta: 200 g
3. 3

   Cover the dish tightly with kitchen foil, then bake for 30 minutes.
4. 4

   Remove the foil, then return the dish to the oven for a further 20 minutes.
5. 5

   Remove from the oven, add the basil , then stir everything together until the cheese has melted through the pasta to create a creamy sauce. Serve with a simple green salad.

   basil