Day 8 - Minestrone Casserole

I didn't actually cook this last night. We ate leftovers and I went to Book Club. But I did make this last January for my Dinner Club swap. Sadly, we are no longer swapping dinners...but that is probably ok since I have sworn off meat this year.

I wonder if I can get anyone to swap vegetarian frozen meals with me?

This is a really good recipe. And one I've been thinking I need to make again. I love having meals in the freezer for those nights when I forget to take my vitamins am tired and not in the mood.


Minestrone Casserole

• 2 cups uncooked mini lasagna noodles (4 oz) -I used something called Wacky Mac from the local grocery
• 2 tbsp olive oil
• 1 cup chopped onion (1 large)
• 1 cup sliced carrots
• 2 medium stalks celery, sliced (1 cup)
• 1 medium bell pepper, chopped
• 1 medium zucchini or summer squash, quartered lengthwise and slice-1 used a small one of each
• 2 cloves of garlic, chopped (I pressed)
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with Italian herbs, undrained
• 1/2 cup finely shredded parmesan cheese, divided
• 1 teaspoon salt (oops! forgot this)
• 1/4 tsp pepper (forgot this too)
• 1/4 cup refrigerated basil pesto

1. Heat oven to 350 degrees. Cook and drain pasta as directed on package using minimum cooking time.
2. Meanwhile, in large skillet, heat oil over medium heat. Add onions, carrots, celery, and bell pepper; cover and cook 5-8 minutes, stirring occasionally, until carrots are just tender. Uncover; stir in squash and garlic. Cook and stir 1 minute more.
3. Place pasta in uncreased 3-qt casserole. Stir in carrot mixture, beans, tomatoes, 1/4 cup of the cheese, salt, pepper, and pesto. Cover casserole. Bake 40 to 50 minutes or until hot in center.Top each serving with remaining cheese.

How I freezerized it: Place 2 cups uncooked pasta in a quart sized ziploc bag. Place 1/4 parmesan cheese in a snack sized ziploc bag. Cook vegetables as directed. Remove from heat. Stir in undrained tomatoes, beans, salt, pepper, and pesto. Place in a gallon sized freezer ziploc bag. Place all 3 bags in another gallon sized ziploc bag. Freeze.

This recipe is from one of those little Pillsbury cookbooks you can pick up each month at the grocery store. Not sure which one, but I am pretty sure that's where I got it.