Ingredients
4 cups dried mafalda pasta (mini lasagna noodles)
2 Tbs olive oil
2 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1 zucchini, quartered lengthwise and sliced
2 cloves garlic, minced
1 (15-oz) can red kidney beans
1 (15-oz) can cannellini beans
1 (15-oz) can diced tomatoes with Italian herbs
1 (15-oz) can tomato sauce
1 cup frozen cut green beans
1/2 cup grated Parmesan cheese, divided
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup shredded mozzarella cheese
chopped fresh basil and/or oregano
Directions
- Preheat the oven to 350 degrees. Lightly coat a 3-quart baking dish with nonstick cooking spray.
- Bring a large pot of water to a boil. Add pasta and cook, covered, for the minimum time according to package directions. Drain and transfer to a large bowl.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrots, and celery; cover and cook, stirring occasionally, until carrots are just tender, 5 to 8 minutes. Add zucchini and garlic. Cook and stir 1 minute more.
- Add carrot mixture, beans, tomatoes, green beans, tomato sauce, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper to the bowl of pasta. Stir well to combine. Transfer pasta mixture to the prepared dish and cover with foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with mozzarella cheese; continue baking until heated through and cheese is melted,10 to 15 minutes. Top each serving with remaining Parmesan cheese and sprinkle with fresh herbs.
Cook’s Note
8 ounces ditali pasta can be substituted for mafalda.
