Everyday Meals

Roasted Pumpkin, Lentil & Pasta Bake


A delicious vegetarian pasta bake recipe.

Prep time:15 mins

Cook time:35 mins

Serves: 4


  • 500g peeled pumpkin, cut into 1cm thick slices
  • Spray oil
  • 2 cups spiral pasta
  • 240g can brown lentils, drained
  • 575g jar Leggo’s Pasta Bake-Tomato Ricotta & Spinach
  • ¾ cup mozzarella cheese


Step 1

Place sliced pumpkin onto a baking paper lined oven tray and spray with oil. Bake in a preheated oven at 190°C for 15 minutes.

Step 2

Cook spiral pasta in boiling water for approximately 12 minutes. Drain well and return to saucepan. Stir in drained brown lentils and Leggo’s Pasta Bake-Tomato Ricotta & Spinach. Spoon mixture into 4 shallow individual oven-proof dishes. Arrange roasted pumpkin slices on top.

Step 3

Sprinkle with mozzarella cheese. Bake in a preheated oven at 190°C for 20 minutes.

Tasty Tip!

Sliced and roasted eggplant can be used instead of pumpkin.

Roasted Pumpkin Lentil  Pasta Bake
Average user rating:
  • 4

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