TriathlonRunningFootball
Turkey Pasta Pepper Bake
Calories
690
Protein
41 g
Prep
15 min
View recipe
Recipe detail
Red Lentil Pasta Pepper Bake
Calories
650
Protein
28 g
Carbs
92 g
Fat
15 g
Prep
15 min
Cook
35 min
Servings
5
Macro breakdown
A simple visual split of the calories coming from protein, carbs, and fat.
Protein
28 g
18%
Carbs
92 g
60%
Fat
15 g
22%
Cost per serving
~€2.4 per serving
Batch cooking tip
This bake freezes well, so it is useful for race-week backups as well as fridge prep.
Ingredients
Ingredients
Batch-cooking quantities for 5 servings.
- 400 g penne pasta
- 250 g dried red lentils
- 500 g passata
- 1 onion, diced
- 1 jar roasted red peppers, sliced
- 150 g spinach
- 125 g mozzarella, torn
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Salt and black pepper
Instructions
Instructions
Follow the order to keep the cook practical, repeatable, and easy to portion.
- 1
Heat the oven to 200 C and cook the pasta until almost tender.
- 2
Simmer the red lentils in water for 12 to 15 minutes until just cooked, then drain well.
- 3
Cook the onion in olive oil, then stir in the passata, roasted peppers, spinach, lentils, Italian seasoning, salt, and pepper.
- 4
Mix the sauce with the pasta, transfer to a baking dish, and scatter over the mozzarella.
- 5
Bake for 15 minutes until browned in spots, then portion for the week.
Triathlon
Related recipes
2 to 3 more recipes from the same sport mix so athletes can rotate meals without losing relevance.