Ingredients
- 2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
- 3 tablespoons olive oil
- 1 large onion, chopped (1 cup)
- 2 medium carrots, sliced (1 cup)
- 2 medium stalks celery, sliced (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 1 medium zucchini or yellow summer squash, quartered lengthwise, sliced
- 2 cloves garlic, chopped
- 2 cans (15 oz each) dark red kidney beans, drained, rinsed
- 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
- ½ cup finely shredded Parmesan cheese (2 oz)
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup refrigerated basil pesto
How to Make It
- Heat oven to 350°F. Cook and drain noodles 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 skillet; stir zucchini and garlic into vegetable mixture. Cook and stir 1 minute longer.
- Place noodles in ungreased 2½-quart casserole. Stir in carrot mixture, beans, tomatoes, ¼ cup of the cheese, salt, pepper and pesto.
- Cover; bake 40 to 50 minutes or until hot in center. Top servings with remaining cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 440 kcal Calories from Fat: 144 kcal |
|
% Daily Value*
|
| Total Fat 16 g 46% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
Cholesterol 10 mg 3% |
Sodium 840 mg 14% |
carbohydrates 54 g 42% |
Dietary Fiber 11 g 29% |
Protein 19 g 38% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |