Pumpkin and Lentil Pasta Bake

Like pumpkin and looking for a new dinner idea? Give this pumpkin and lentil pasta bake a try and I promise you will not be disappointed!

Full with lentils, pumpkin, pasta, cheese, and other veggies, this balanced meal is full of fiber and protein!IMG_0495

Pumpkin and Lentil Pasta Bake


  • 1 cup red lentils
  • 1 cup penne (or any short) whole wheat pasta
  • 1 Tbsp extra virgin olive oil
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • 3 stalks celery, chopped
  • 454 g white mushrooms, sliced
  • 1 large carrot, sliced
  • 3 large handfuls baby spinach
  • 1-15 oz. can pumpkin puree
  • 1 cup spaghetti sauce
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 350F.
  2. Cook lentils according to package directions.
  3. Cook pasta according to package directions.
  4.  In large skillet, heat oil on medium-high heat. Add onion and garlic and saute until translucent. Add celery and cook for 1 minute. Add mushrooms and carrots and cook for 2-3 minutes or until slightly tender. Add spinach and cook until wilted.
  5. In a large bowl, add lentils, pasta, pumpkin, vegetable mixture, spaghetti sauce, and cheese and mix together until thoroughly combined.
  6. Spray a 8 x 8 casserole dish with cooking spray. Pour mixture into dish and spread evenly.
  7. Bake for 30 minutes.
  8. Enjoy!

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