Step 1

Preheat the oven to 180C/160C fan forced. Spray a 19 x 26cm (base measurement) baking dish with oil.

Step 2

Place the cream, parmesan, eggs and rosemary in a large jug. Whisk to combine. Season.

Step 3

Drizzle 125ml (1/2 cup) pasta sauce over base of prepared dish. Spread half the spaghettini evenly over pasta sauce. Pour over half the cream mixture. Spread the remaining spaghettini over the top.

Step 4

Coarsely chop half the pepperoni. Combine with lentils and remaining pasta sauce in a bowl. Pour over the spaghettini. Pour over the remaining cream mixture. Sprinkle with mozzarella. Top with the remaining pepperoni. Bake for 40 minutes or until cheese is bubbling. Set aside for 10 minutes to rest. Sprinkle with parsley.