Minestrone Casserole

This is a good choice for a meatless meal. Or add a pound of ground beef, if desired.

Minestrone Casserole

16 oz. pkg. elbow macaroni
1 tbsp. olive oil
3 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, crushed
15 oz. can diced tomatoes, undrained
10 oz. box frozen spinach leaves, cooked
1/4 cup Parmesan cheese
1-2 cups shredded mozzarella
Parsley, to sprinkle on top
Salt and pepper, to taste

1.) Cook the pasta as directed in a saucepan. Drain. Do not rinse.
2.) In same saucepan, add the olive oil and saute the carrots, celery and garlic for 3-4 minutes. Add the undrained tomatoes, drained kidney beans and cooked spinach leaves. Add the pasta back into the saucepan and toss with other ingredients.
3.) Pour them into a lightly greased 9x13" baking dish. Sprinkle the Parmesan cheese over top, then sprinkle with mozzarella cheese over top. Bake at 350 degrees for 20-25 minutes or until cheese has melted and begins to golden on top. Season with salt and pepper.
4.) Serve Minestrone Casserole with side of veggies or fruit.
Posted 11/6/11 sue-p