Mum Dump Lentil Bolognaise

It's that time of week again! The kids were screaming at the end of this dump but it still turned out and they DEMOLISHED it. 

Remember to thoroughly rinse and drain the canned lentils (to give your gut the best chance at digesting them - if you're prone to gas IYKYK).

One dish, no pre-cooking. Serves 4–5. Prep 10 min, oven 50 min.

Ingredients

• 1 × 400 g can brown lentils, rinsed and drained
• 1 × 400 g can crushed tomatoes
• 1 cup (250 ml) passata
• 2 tbsp tomato paste
• 2 cups (500 ml) bone broth or stock
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 1 carrot, grated
• 1 tbsp sweet paprika (not smoked or hot)
• 1 tbsp dried oregano or mixed herbs
• 2 tbsp maple syrup
• Pinch of salt
• 150 g GF shells, tubes or spirals (uncooked)
• 200–300 g grated cheese (cheddar + mozzarella)

Method

1. Preheat oven to 200°C (180°C fan). Use a deep baking dish, roughly 20 × 30 cm.
2. Add everything except the pasta and cheese to the dish. Stir well until the tomato paste is fully mixed through.
3. Stir in the dry pasta. Push it under the liquid so every piece is submerged. If it isn't submerged add more water until pasta is fully covered. 
4. Cover tightly with foil (or a lid) and bake 30 minutes.
5. Take it out, stir well to separate the pasta, and test a piece. If still firm, cover and bake another 5–10 minutes. If it looks dry, add a splash of broth.
6. Uncover, top generously with cheese, and bake 12–15 minutes until golden and bubbling. Grill the last 2 minutes for extra crispy!
7. Rest 5–10 minutes before serving, the sauce thickens as it sits.

Notes

• GF pasta clumps more than wheat pasta so don't skip the halfway stir.
• Bulk it: add 250 g browned mince or an extra can of lentils, plus ½ cup more broth if you want to add more protein