'Cheesy' Lentil Chili Casserole
Spiral pasta layered with savory lentil chili and a healthy homemade cheese sauce. Comfort food at it's finest!
Servings: 8
Calories: 224kcal
Ingredients
- 8 ounces fusilli pasta or pasta of choice
- 2 tablespoons olive oil
- 1 red onion finely chopped
- 3 garlic cloves minced
- 2 jalapenos cored and finely chopped (can sub 1 bell pepper, if preferred)
- 8 ounces cremini mushrooms finely chopped
- 15 ounces cooked lentils
- 15 ounces diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup vegan cheese sauce store bought or homemade
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook just until tender, or somewhat al dente. Drain and rinse the pasta with cold running water. Set aside.
- Preheat the oven to 350°F then lightly grease a 9x13” baking dish.
- In the same pot, warm the oil over medium heat. Add the onion, jalapeño and red bell pepper then cook for 5 minutes, until soft.
- Next, add the mushrooms, garlic, chili powder, oregano, and smoked paprika. Continue to cook for about 3 minutes, stirring intermittently.
- Lastly, pour in the diced tomatoes, tomato paste and cooked lentils. Stir to combine. Cook over a low simmer until the mushrooms are tender, about 5 minutes. Remove from heat then stir in the cooked pasta.
- Transfer the lentil mixture to the greased casserole dish. Spread cheese sauce over top and out to the sides. Garnish with smoked paprika, diced tomatoes, and red onion. Bake in the oven for 15-20 minutes, until heated through. Serve warm and enjoy!
Notes
Nutrition facts do not include vegan cheese sauce
Inspired by Oh She Glows
Nutrition
Calories: 224kcal | Carbohydrates: 38g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 538mg | Fiber: 6g | Sugar: 4g | Vitamin A: 367IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 3mg