BAKED RED LENTIL ROTINI

I did not try red lentil pasta until recently. After progressing on the diet for quite some time I considered them safe for us to eat. The whole family enjoyed the taste of this pasta and none of us had any issues. I combined the red lentil pasta with a Bolognese Sauce, covered it with plenty of cheese, and baked it in the oven. The result: a delicious and nutritious school-night dinner. My kids actually fight over who gets the leftovers for lunch the next day.

SERVES 4

INGREDIENTS
12 oz red lentil rotini

For the Bolognese Sauce:
2 tbsp ghee
1 lbs grass fed ground beef
1 small onion minced
1 stalk celery minced
1 small carrot minced
18.3 oz (520g) crushed tomatoes
7 oz (200g) tomato paste
2 tsp Italian seasoning
1 tsp sea salt
pepper
pinch of cayenne pepper

2 cups of grated cheeses (like Parmesan and Emmental)

INSTRUCTIONS
Preheat the oven at 350° F/180° C

Cook the rotini according to the instructions (do not overcook). Set aside.

For the Bolognese Sauce:
In a large frying pan, melt the ghee over high heat. Add the onions and fry for two minutes until they turn translucent. Add the minced celery and carrots and fry for one more minute.

Add the ground beef and break apart with a spatula until it is fully cooked.

Add the crushed tomatoes, tomato paste, and salt. Stir until well combined. Cook on low heat for 20 minutes.

Add the Italian seasoning, pepper, and cayenne pepper.

Toss the pasta with the sauce until well combined. Add to a baking dish and sprinkle generously with cheese.

Bake the pasta for 20 minutes until the cheese is melted.

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