Gratin of rigatonis with grated Joy

INGREDIENTS
- 250 g rigatoni
- 1 bag grated Joy
- 1/2 onion
- 1/2 clove garlic
- 1 tbsp olive oil
- 70 g dried green lentils
- 300 g tomato pulp
- 100 ml water
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 30 g walnuts
- Salt, pepper

RECIPE

1. Peel and chop the onion and garlic.
2. 
Heat the olive oil in a pan. Add the onion and garlic and fry for 2 minutes. Add the lentils, tomato sauce and water and bring to the boil. Then lower the heat and simmer for 20 minutes to reduce the mixture. If necessary, add a little water during cooking.
3. 
Meanwhile, cook the rigatoni in water according to the instructions on the package, reducing the cooking time by 2 minutes.
4. 
When the lentils are cooked, add the balsamic vinegar, oregano, chopped walnuts, salt and pepper.
5. 
Drain the rigatoni, and pour into the pan with the tomato sauce. Stir to coat well with the sauce.
6. 
Preheat the oven to 180°C.
7. 
Pour the pasta with the sauce into an ovenproof dish and cover with a generous layer of grated Joy.
8. 
Bake for 20 minutes until the grated Joy is golden brown. If it starts to brown too much, cover the dish with foil to prevent the gratin from drying out. Remove from the oven and allow to cool for a few minutes before serving.

- A recipe by Alice Pagès @alicepages -