All the loveliness of Minestrone Soup...in casserole form. The beans, the pasta, the veggies, the cheese. Without a drop of broth!
Prep Time10 minutesminutes
Cook Time25 minutesminutes
Servings - 8servings
Ingredients
1lb.box elbow macaroni noodles
1Tbspolive oil
3carrotspeeled and chopped
2celery stalkschopped
22 garlic clovescrushed
15oz.can diced tomatoesundrained
15oz.can dark red kidney beansdrained
10oz.box frozen spinach
1/4cupgrated Parmesan cheese
1-2cupsshredded Mozzarella cheese
Parsley, sprinkle on top
salt and pepper to taste
fresh fruit or veggies side
Instructions
Cook the pasta as directed in a saucepan. Drain. Do not rinse.
In the same saucepan, add the olive oil and saute the carrots, celery and garlic for 3 to 4 minutes. Add the undrained diced tomatoes, drained kidney beans, and cooked spinach leaves. Add the pasta back into the saucepan and toss with the other ingredients.
Pour them into a lightly greased 9x13-inch baking dish. Sprinkle the Parmesan cheese over top, then sprinkle the mozzarella cheese over top. Bake at 350 for 20 to 25 minutes, or until cheese has melted and begins to golden on top. Season with salt and pepper to taste.
Serve Minestrone Casserole with side of veggies or fruit.