Ramadan Iftar Baked Pasta with Lentils and Cumin

Name: Ramadan Iftar Baked Pasta with Lentils and Cumin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) penne pasta, uncooked; 1½ cups (300 g) cooked green or brown lentils, drained and cooled; 1 (200 g) yellow onion, large, diced; 3 tbsp (45 ml) olive oil; 2 tsp (4 g) ground cumin; 28 oz (800 ml) canned tomato sauce (crushed or puréed); 2 tbsp (30 g) tomato paste; 3 cloves (10 g) garlic, minced, minced; 1 cup (240 ml) vegetable or chicken broth; salt, to taste; black pepper, freshly ground, to taste; ¼ tsp (½ g) ground cinnamon (optional); ¼ cup (15 g) fresh parsley, chopped, fresh, chopped (optional)

From the MyKitchenBank Kitchen

A hearty, warming baked pasta dish flavored with cumin and tomato, studded with tender lentils and softened onions. This Middle Eastern-inspired comfort food is traditionally served at iftar (the breaking of the fast during Ramadan) and offers satisfying carbohydrates and protein to restore energy after a day of fasting. The pasta bakes under a light tomato sauce until golden, creating a cohesive, warming dish.

Prep: 20 min
Cook: 45 min
Wait: 25 min
Total: 1 hr 30 min
Makes: One 9×13-inch (23×33 cm) baking dish (6 generous servings)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
If using dried lentils, cook them separately until tender-crisp (about 25 minutes) and drain well
Have a 9×13-inch (23×33 cm) baking dish ready

1
Build the sauce base
- Heat the olive oil in a medium saucepan over medium heat.
- Add the diced onion and cook for 4–5 minutes, stirring often, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is soft and translucent
Tip: Don't let the garlic brown, or it will taste bitter.
2
Add spices and tomato
- Stir in the ground cumin and optional cinnamon, then cook for 30 seconds to bloom the spices.
- Add the tomato paste and stir for 1 minute.
- Pour in the tomato sauce and vegetable broth, then stir to combine thoroughly.
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Ready when: Sauce is well combined and simmering gently
Tip: Blooming the cumin in hot oil releases its essential oils and deepens its flavor.
3
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the penne and cook for 2 minutes less than the package directions (the pasta should be quite al dente, as it will continue to cook in the oven).
- Drain well and set aside.
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Ready when: Pasta is firm to the bite, not soft
Tip: Undercooking the pasta prevents the baked dish from becoming mushy.
4
Combine pasta, lentils, and sauce
- In a large mixing bowl, combine the drained pasta, cooked lentils, and the tomato-cumin sauce.
- Stir gently but thoroughly until all the pasta is coated and the lentils are evenly distributed.
- Taste and adjust seasoning with salt and pepper.
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Ready when: All ingredients are evenly mixed and sauce coats the pasta
Tip: Fold gently to avoid breaking the pasta strands.
5
Transfer to baking dish and bakeOven 375°F / 190°C
- Pour the pasta mixture into a 9×13-inch (23×33 cm) baking dish and spread it in an even layer.
- Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Remove the foil and bake uncovered for an additional 10–15 minutes until the top is lightly golden and the edges are bubbling.
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Ready when: Top is light golden, edges are bubbling, and pasta is tender
Tip: Covering with foil prevents the top from drying out while the center heats through.
6
Rest and garnish
- Remove the baking dish from the oven and let it rest for 5 minutes before serving.
- This allows the flavors to settle and makes serving easier.
- If desired, sprinkle fresh chopped parsley over the top for color and brightness.
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Ready when: Dish has cooled slightly and is ready to serve
Tip: Resting also allows you to eat it at a more comfortable temperature after a long day of fasting.

Good to know

Tips

This dish is often served with a dollop of thick yogurt or labneh on the side—a traditional Ramadan accompaniment that cools and complements the warm spices.
For extra richness, stir in a handful of crumbled feta cheese just before baking, or sprinkle it on top after the dish comes out of the oven.
If your lentils are very soft, add them in the last few minutes of sauce simmering rather than cooking them separately; this keeps them from turning to mush.
This recipe easily doubles; use a 9×13-inch (23×33 cm) and an 8-inch (20 cm) square baking dish, or extend the baking time by 10 minutes for a larger single dish.

Make ahead

The pasta mixture can be assembled in the baking dish up to 4 hours ahead, covered, and refrigerated. Bake directly from the fridge, adding 5–10 minutes to the covered baking time. Alternatively, make the sauce 1 day ahead and refrigerate it separately.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of broth, or covered in the oven at 325°F (160°C) for 15–20 minutes until warm. The dish does not freeze well due to the pasta becoming mushy.

Substitutions

cooked green or brown lentils → Cooked chickpeas or white beans. Use the same quantity; chickpeas add a slightly earthier note, while white beans are milder.
penne pasta, uncooked → Rigatoni, fusilli, or short tube pasta. Choose a sturdy shape that holds sauce well; avoid delicate pastas like angel hair.
canned tomato sauce (crushed or puréed) → Fresh crushed tomatoes or a blend of tomato paste and broth. If using fresh tomatoes, simmer them down slightly longer to concentrate flavor.
ground cumin → Coriander or a pinch of allspice. These spices share warm, aromatic notes; use the same quantity but taste as you go.