Equipment
Ingredients
Vegetables & Legumes
- 400 g brown lentils, canned
- 2 courgettes, diced into 2cm cubes
- 1 red onion, finely chopped
- 3 garlic cloves, minced
Base & Liquid
- 300 g dried short pasta
- 400 g crushed tomatoes, canned
- 600 ml vegetable stock, hot
- 30 g tomato paste
- 30 ml olive oil
- 5 g dried oregano
- 5 g salt
- 2 g black pepper
Topping
- 200 g feta cheese, block or large crumble
- 1 lemon zest
- 10 g fresh basil, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 675 kcal
- Protein
- 31 g
- Carbohydrates
- 93 g
- Fat
- 21 g
- Fiber
- 14 g
- Sugar
- 14 g
- Sodium
- 1810 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 45 mg
- Potassium
- 1265 mg
- Calcium
- 343 mg
- Iron
- 7.2 mg
- Magnesium
- 119 mg
- Phosphorus
- 690 mg
- Zinc
- 5.3 mg
- Vitamin A
- 130 mcg
- Vitamin C
- 22 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.45 mg
- Niacin
- 0.7 mg
- Folate
- 28 mcg
- Water
- 66 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F).
In the baking dish, whisk together the hot vegetable stock, crushed tomatoes, tomato paste, olive oil, dried oregano, minced garlic, salt, and pepper until combined.
Add the uncooked pasta, drained lentils, chopped red onion, and diced courgettes to the liquid. Stir well, ensuring the pasta is mostly submerged in the liquid to ensure even cooking.
Cover the dish tightly with aluminum foil or a lid. Bake for 35 minutes.
Remove the foil. Stir the pasta gently to release any starch. Break the feta cheese into large chunks and scatter them over the top. Return to the oven uncovered for 10-15 minutes, or until the pasta is tender and the feta is beginning to brown.
Remove from the oven and let it rest for 5 minutes (the sauce will thicken as it cools). Sprinkle with fresh lemon zest and torn basil leaves before serving.
Chef's Notes
- Use a block of feta in brine rather than pre-crumbled feta; the block retains moisture better and won't dry out during baking.
- Cut the courgettes into medium chunks rather than small dice so they maintain some texture and don't disappear into the sauce.
- The liquid ratio is key here. If you substitute gluten-free pasta, check it 5 minutes early as it tends to absorb water differently and can turn mushy quickly.
Storage
Refrigerator: 4 days — Store in an airtight container. Pasta may absorb more liquid over time.
Freezer: 2 months — Texture of courgettes may soften significantly upon thawing.
Reheating: Reheat in the oven at 175°C covered with foil to prevent drying out, or microwave with a splash of water.
Troubleshooting
Pasta is still hard after baking
Cause: The seal on the foil was not tight enough, allowing steam to escape, or the pasta wasn't submerged.
Fix: Add 50-100ml of boiling water, stir, cover tightly again, and bake for another 5-10 minutes.
Prevention: Ensure a tight seal during the first phase of baking and keep pasta under the liquid line.
Cultural Context
This dish borrows from the Greek tradition of 'Yiouvetsi' (meat and pasta baked in sauce) but adapts it into a vegetarian everyday meal. The combination of lentils and feta is a staple of Mediterranean peasant cooking, providing a complete protein profile with robust flavors.
