Minestrone Casserole
Equipment
- 1 Oblong baking dish or lasagna pan
Ingredients
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 green bell pepper diced
- 2 medium zucchini diced
- 3 ounce portobello mushroom cap diced
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 28 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 15 ounce can red beans I used mixed color; beans rinsed and drained
- 3 cups uncooked macaroni
- 1 pound grated mozzarella cheese
Instructions
- Preheat oven to 350F.
- Cook macaroni in boiling salted water according to package directions and drain.
- Saute the onion, carrot, celery, bell pepper, zucchini, mushrooms and garlic in the olive oil with the salt, pepper and seasonings, until the vegetables soften. You can add a little more oil if needed, based on your type of pan.
- Mix in the tomatoes, tomato sauce and beans.
- Mix the sauce together with the cooked mac in a large mixing bowl.
- Stir in half the cheese.
- Pour into a large baking dish or lasagna pan and top with remaining cheese.
- Bake for 35-40 minutes or until cheese is melted and top is golden.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 326kcalCarbohydrates: 40gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 719mgPotassium: 555mgFiber: 5gSugar: 6gVitamin A: 1413IUVitamin C: 19mgCalcium: 250mgIron: 2mg
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