USA flag  Did you know? Free Economy shipping on orders over $85.00
SHOPPING BAG: 0 items.
 
Shop
Recipes
Fine foods FAQ
The Nunez de Prado story
Request a catalog
 
Ingredients

Lentil Pasticcio Pasta Bake
with DHC Madras Lentils

Ingredients (serves 6–8)

Pasta Base

1 cup dry macaroni

1 egg

1/2 cup grated parmesan cheese

Béchamel Sauce

3 tablespoons butter

3 tablespoons flour

2 cups milk

1 egg

1 1/2 cups grated parmesan cheese, divided

Meat Filling

2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil

1 medium onion, diced

6 cups fresh spinach

1 pound ground turkey

1 can (14 1/2 ounces) diced tomatoes

1 teaspoon salt, or to taste

1/2 teaspoon sugar

1 package DHC Madras Lentils

Directions

Preheat oven to 375°.

Boil pasta in salted water; drain and set aside.

In a large sauté pan over medium-heat, add olive oil and stir-fry onions. Add spinach and cook until wilted; follow with ground turkey, cooking until browned. Stir in tomatoes and season with salt and sugar before adding Madras Lentils. Mix and simmer until thick.

In a separate pan, prepare béchamel sauce by heating butter until melted. Blend in flour and cook for a few minutes. Slowly add milk, stirring until mixture thickens. Remove from heat, beat in 1 egg and 1 cup cheese until smooth.

Beat second egg and add to the drained pasta. Stir in 1/2 cup cheese, then tightly pack pasta into bottom of a buttered, 2-quart casserole dish. Top with turkey-lentil mixture, then spoon béchamel sauce over turkey-lentil layer and sprinkle with remaining 1/2 cup of cheese. Bake for 30 minutes. Let rest for 10 minutes before serving.

Lentil Pasticcio Pasta Bake

Madras Lentils

Núñez de Prado Extra Virgin Olive Oil

Browse all of our classic DHC recipes