Minestrone Casserole

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

  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 14
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    840mg
    840%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    11g
    11%
      Sugars
    7g
    7%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    30%;
    Calcium
    25%;
    Iron
    25%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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