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Seasoned Ratatouille Lentil Penne

Yield: 38, 8oz servings
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Seasoned Ratatouille Lentil Penne


5  lbs BAF Lentil Penne, prepared
5  Tbsp Vegetable oil
1/2  cup Extra virgin olive oil
1  qt Carrots, peeled, small diced
1  qt Yellow onion, peeled, small diced
1 1/2  qts Zucchini, medium diced
1  qt Yellow squash, medium diced
2  Tbsp Garlic, peeled minced
66  oz Diced canned tomatoes NSA, not drained
1/4  cup Italian seasonings NSA
1  Tbsp Crushed red pepper
2  Tbsp Black pepper
2  Tbsp Kosher salt


  1. Prepare penne according to directions. Toss penne with vegetable oil.
  2. Heat EVOO until simmering, about 2 min.
  3. Stir in carrot and onion, cook 5-8 min. Add zucchini and squash, cook 3 min. Add garlic, cook 15 secs. Add remaining ingredients, simmer 15 min.
  4. Combine sauce with warm penne. Hold at 145° F until service.
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