Baked pasta with lentils and zucchini

Turn the oven on to 180 °C on regular bake so it's nice and hot when it's time to bake.

Fill the saucepan with water, add a good pinch of salt and bring it to a boil over high heat.

Peel and slice the onion, crush or mince the garlic, then cut the zucchini (220 g) into small cubes. Open the can of lentils and drain them (400 g) in the colander.

Heat the olive oil (1 tbsp) in the skillet over medium heat, add the onion and sauté it for 3 min, then the garlic for 30 seconds, stirring.

Add the zucchini to the skillet, salt and pepper, and cook 5 min over medium-high heat, stirring often, until tender.

Drop the elbow pasta (140 g) into the boiling water and cook it for 8 min, so 1 to 2 min less than the package says. Drain it in the colander.

Add the drained lentils and the crème fraîche (14 cl) to the skillet, stir for 2 min over low heat, then fold in the pasta. Taste and adjust the salt and pepper.

Pour the mixture into the baking dish, spread it out and sprinkle with all of the shredded cheese (60 g).

Bake at 180 °C for 10 min, until the top is golden and bubbly. Let it rest 2 min before serving.