Lentil-Filled Pasta Pocket Recipe
This mouthwatering recipe pairs delicate pasta pockets with a hearty mixture of flavorful canned lentils, fresh vegetables, and savory herbs. The result is a satisfying and easy weeknight dinner option that will leave you craving for more.
ingredients
- 1 pound pasta pockets
- 1 can (15 ounces) lentils, drained and rinsed
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
steps
- 1.
Cook the pasta pockets according to package instructions and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
- 3.
Add bell pepper and zucchini, cooking until slightly tender.
- 4.
Stir in the lentils, cherry tomatoes, dried oregano, and fresh basil. Cook for another 2 minutes.
- 5.
Season with salt and black pepper, adjusting to taste.
- 6.
Stuff each pasta pocket with the lentil mixture and place in a baking dish.
- 7.
Optional: sprinkle grated cheese over the top of the pasta pockets.
- 8.
Bake in a preheated oven at 375°F for 15-20 minutes, until the cheese is melted and bubbly.
- 9.
Serve hot and enjoy the deliciousness!
