Minestrone Casserole

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

By Betty Crocker Kitchens

August 19, 2010

cups uncooked mini lasagna (mafalda) noodles (4 oz)

tablespoons olive oil

cup chopped onion (1 large)

cup sliced carrots, (2 medium)

medium stalks celery, sliced (1 cup)

medium green bell pepper, chopped

medium zucchini or summer squash, quartered lengthwise and sliced

cloves garlic, chopped

cans (15 oz each) red kidney beans, drained, rinsed

can (15 oz) diced tomatoes with Italian herbs, undrained

1/2

cup finely shredded Parmesan cheese

teaspoon salt

1/4

teaspoon pepper

1/4

cup refrigerated basil pesto

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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.

Add 1/2 lb bulk Italian sausage, crumbled, cooked and drained, with the beans.
Minestrone is a classic dish that uses what the cook has on hand. Consider using up odds and ends of pasta packages instead of the mini lasagna noodles. Just make sure that they cook about the same length of time.