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
Preparation
Heat oven to 350°F. Cook and drain pasta as directed on package using minimum cook time.
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.
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.
