Lentil courgette and feta pasta bake
Ingredients
- 300g/10½oz dried short pasta, such as penne, fusilli, casarecce or gemelli
- 400g tin chopped tomatoes
- 150g/5½oz cooked lentils
- 30g/1oz tomato purée
- 2 courgettes, grated
- 3 garlic cloves, grated
- 1 tsp dried oregano
- 600ml/20fl oz hot low-sodium vegetable stock
- 200g/7oz block feta
- small bunch basil, roughly torn
- salt and freshly ground black pepper
- green salad, to serve
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