All the great ingredients and flavors of minestrone appear in a oven-prepared main dish.
Minestrone Casserole
- Prep Time 25 min
- Total 1 hr 15 min
- Servings 6
- Ingredients 14
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
Instructions
-
Step1Heat oven to 350°F. Cook and drain pasta as directed on package using minimum cook time.
-
Step2Meanwhile, 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.
-
Step3Place 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
440
Calories
16g
Total Fat
19g
Protein
54g
Total Carbohydrate
7g
Sugars
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 1/2Tips from the Betty Crocker Kitchens
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