Minestrone Casserole

By kelsa94

Ingredients

• 2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
• 3 tablespoons olive oil
• 1 cup chopped onion (1 large)
• 1 cup sliced carrots, (2 medium)
• 2 medium stalks celery, sliced (1 cup)
• 1 medium green bell pepper, chopped
• 1 medium zucchini or summer squash, quartered lengthwise and sliced
• 2 cloves garlic, chopped
• 2 cans (15 oz each) red kidney beans, drained, rinsed
• 1 can (15 oz) diced tomatoes with Italian herbs, undrained
• 1/2 cup finely shredded Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup refrigerated basil pesto

Details

Preparation time 25mins
Cooking time 75mins
Adapted from bettycrocker.com

Preparation

Step 1

1

Heat oven to 350°F. Cook and drain pasta as directed on package using minimum cook time.

2

Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion, carrots, celery and bell pepper; cover and cook 5 to 8 minutes, stirring occasionally, until carrots are just tender. Uncover; stir in zucchini and garlic. Cook and stir 1 minute longer.

3

Place pasta in ungreased 2 1/2-quart casserole. Stir in carrot mixture, beans, tomatoes, 1/4 cup of the cheese, the salt, pepper and pesto. Cover casserole. Bake 40 to 50 minutes or until hot in center. Top each serving with remaining cheese.