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Minestrone Casserole

Minestrone Casserole
  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 6
All the great ingredients and flavors of minestrone appear in a oven-prepared main dish.
By Betty Crocker Kitchens
Updated August 19, 2010

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

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
840mg
35%
Potassium
940mg
27%
Total Carbohydrate
54g
18%
Dietary Fiber
11g
46%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
25%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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