Description
This Spinach and Lentil Gozleme-Inspired Pasta Bake is a hearty vegetarian dish that brings together the creamy, garlicky flavors of classic gozleme with the comfort of baked pasta. Layered with pumpkin, ricotta, lentils, and cheddar, it’s wholesome, satisfying, and full of Mediterranean flair.
Ingredients
300 g spiral pasta
200 ml smooth & creamy garlic sauce
1 tbsp tomato paste
400 g butternut pumpkin, peeled and cut into 3 mm-thick slices
400 g can lentils, rinsed and drained
50 g baby spinach leaves, chopped
400 g fresh ricotta, crumbled
100 g cheddar cheese, grated
Instructions
- Preheat the oven to 200°C (180°C fan-forced) and grease a 6 cm-deep, 18 x 26 cm baking dish.
- Cook the pasta in salted boiling water according to packet instructions until al dente. Drain, return to the pan, and stir in the garlic sauce and tomato paste. Season to taste.
- Spoon the pasta mixture into the prepared dish, pressing it down slightly to compact.
- Layer the pumpkin slices evenly over the pasta and season lightly with salt and pepper.
- Scatter the lentils evenly over the pumpkin layer.
- In a bowl, mix the chopped spinach and crumbled ricotta. Season and spread evenly over the lentil layer. Press down gently to compact the bake.
- Cover with foil and bake for 40 minutes or until the pumpkin is tender.
- Remove the foil and preheat the oven grill to high. Sprinkle the grated cheddar over the top and grill for about 2 minutes, until golden and bubbling.
- Let the bake stand for 10 minutes before slicing and serving.
Notes
Swap the butternut pumpkin for sweet potato or thinly sliced carrots.
Add extra vegetables like zucchini, mushrooms, or roasted capsicum for color and variety.
For a lighter version, replace ricotta with cottage cheese.
To make it vegan, use plant-based ricotta, cheddar, and dairy-free garlic sauce.
Freeze portions for up to 2 months — thaw overnight before reheating.
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 9 g
- Sodium: 610 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 27 g
- Cholesterol: 45 mg
