MINESTRONE CASSEROLE

Minestrone Casserole image

All the great ingredients and flavors of minestrone appear in a oven-prepared main dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 14

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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

Steps:

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

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 10 mg, Fat 2, Fiber 11 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 0 g