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Lentil stuffed pasta shells

Tomato and lentil baked pasta dish with vegetables and a touch of spice.

Time 1 hour
Skill Level Intermediate

Ingredients List

Serves 4
  • 250 g puy lentils
  • 1 red onion
  • 1 red pepper
  • 2 mushrooms
  • garlic
  • 800 g chopped tomatoes (2 tins)
  • 500 g pasta - conchiglioni rigati (large, grooved shells)
  • chilli flakes (make as spicy as you wish!)
  • 2 tablespoons sun-dried tomatoes optional (ensure they are OMS friendly)


  1. Cook puy lentils (or use pre cooked lentils)
  2. Parboil pasta until it is a bit firmer than al dente (2 mins less than on pack, it will cook more in the oven) once it’s cooked, drain and leave to dry out for a couple of minutes before stuffing. 
  3. Set oven to heat to 200 C/ 350 F
  4. Finely dice peppers, onion and mushrooms
  5. Fry onion and garlic first, then add the pepper, mushroom and chilli
  6. Add tinned tomatoes and cook off some of the liquid
  7. Cut up and add sun-dried tomatoes and lentils. Mix well. You now have the stuffing for the pasta.
  8. Stuff pasta shells with sauce, then add the rest of the sauce on the top
  9. Bake for 20 mins
  10. Serve with a green salad