Red Lentil Rotini Baked Vegetable Pasta


  • 1 package Tolerant Red Lentil Rotini
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 package button mushrooms, chopped
  • 1 ½ cups prepared marinara sauce
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried oregano
  • 2 cups shredded vegan mozzarella


  1. Cook Tolerant Red Lentil Rotini according to the package directions. Set aside.
  2. In a large sauté pan, cook the onion and garlic in olive oil until translucent, about 5 minutes.
  3. Add the red pepper and mushrooms, cook until soft, about 10 minutes.
  4. Add the marinara, red pepper flakes and oregano, stir to combine with vegetables. Add the cooked rotini and 1 cup vegan mozzarella. Transfer pasta mixture to a broiler-safe 8″ or 9” baking dish or skillet and top with remaining 1 cup mozzarella.
  5. Preheat the broiler for 5 minutes.
  6. Place the baking dish or skillet 4” away from broiler and cook until cheese is melted and slightly browned.
  7. Enjoy!