Preheat oven to 350°F (180°C)
If using the Kale & Lentil Balls, follow recipe and make half to get 10 balls. When baking, only bake for half the time, 10 to 15 minutes. Set aside to cool.
Cook pasta according to directions, but cook 1 minute less than done. Since it will be baking you don’t want the noodles to overcook. Drain and place in a large bowl. SAVE SOME PASTA WATER (about 1/2 cup) if you want to add to the dish if you like a "wetter/saucier" bake. I prefer mine not too wet so I did not add any but a few people have and liked it that way.
Meanwhile, make the Spinach Tahini Pesto and Hemp Almond Parmesan if you haven’t made it ahead of time. Set aside.
Wash the zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade.
Make sure you stop and break the sting of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add the zucchini noodles to the bowl with the pasta.
Pour pesto into the bowl. Chop sun-dried tomatoes and add to the bowl.
Once cooled, crumble the Kale & Lentil Balls into the bowl. They may be slightly soft still since they were only partially cooked, but they will bake in with the dish. Mix everything well.
Pour the whole mixture into a 9 x 12 baking dish. Sprinkle with Hemp Almond Parmesan. Bake for 25 minutes. You can add more Hemp Almond Parmesan when serving. Enjoy!