Thick Cheesy Tomato Lentil Pasta Sauce Recipes

ONE POT PASTA WITH CHEESY LENTIL SAUCE

Steps:

• In a large pan, saute your garlic until fragrant. Add the mixed herbs and lentils and mix together for another minute.
• Add your tomatoes, tomato paste, balsamic vinegar and sugar to form your tomato sauce.
• Add the dried pasta and then fill the tomato can one and a half times with water and add to the pan.
• Bring to a simmer, and let the pasta cook for 10 to 12 minutes (stirring regularly) until it is al dente.
• Keep an eye on the pasta. If the sauce in the pan thickens up before the pasta is cooked, add some extra water. Thicker pastas will require more water than thinner, quicker cooking ones. I've erred on the side of less water in these instructions, because my pasta was a quick cooking variety. But if, once the pasta is cooked, the sauce is too thin: just keep it on the heat for a few more minutes uncovered until some liquid evaporates. Or you can add some more tomato paste to thicken it up.
• Once the pasta is cooked, add the cheddar cheese and stir until melted. Serve!

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
• Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

LENTIL-TOMATO SAUCE

Steps:

• In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
• Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.

HEARTY LENTIL SPAGHETTI

Steps:

• In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

THICK CHEESY, TOMATO, LENTIL PASTA SAUCE

Steps:

• Cook the lentils in the water until tender. I do a taste test for the lentils to see if they are done. Drain the lentils if they are a little watery. Saute the onion with garlic in oil over medium hear until onion is tender.
• Add the seasoning, lentils, tomato sauce and cheese. Stir until cheese is melty and everything is well combined. Pour over or spoon over (depending how thick it is) pasta.

TOMATO LENTIL PASTA SAUCE

Steps:

• saute onions celery carrots garlic and pancetta in oil.
• add bay leaves and spices and cook 8 min or until vegetables are tender.
• stir in lentils tomatoes and wine bring to a boil, reduce heat and simmer 30-40
• minute.
• discard bay leaves, stir in parsley.
• serve over penne or other pasta.

THICK TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet, add onion and garlic and cook over medium low heat, stirring, until the onion is soft but not brown. Add remaining ingredients including liquid from the tomatoes.
• Adjust heat to low and simmer, uncovered, until the sauce is very thick and no longer liquid, about 30 minutes. Stir sauce from time to time to prevent sticking.

LAURIE'S CHEESY TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine cream of mushroom soup, tomato soup, cheese, kielbasa and pasta; mix well. Pour mixture into a 9x13 inch baking dish.
• Bake in preheated oven for 30 minutes or until bubbly; serve.

THICK 'N' HEARTY PASTA SAUCE

Steps:

• In a large saucepan, cook the beef over medium heat until no longer pink; drain. Add spaghetti sauce, mushrooms, pepperoni and onion if desired. Cover and simmer for 1 hour or until thickened. Serve over pasta.