Ingredients
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4 cups dried mafalda pasta (mini lasagna noodles)
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2 tablespoons olive oil
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2 carrots, sliced
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2 stalks celery, sliced
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1 onion, chopped
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1 zucchini, quartered lengthwise and sliced
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2 cloves garlic, minced
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1 (15-ounce) can red kidney beans
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1 (15-ounce) can cannellini beans
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1 (15-ounce) can diced tomatoes with Italian herbs
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1 (15-ounce) can tomato sauce
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1 cup frozen cut green beans
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1/2 cup grated Parmesan cheese, divided
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1 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 cup shredded mozzarella cheese
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chopped fresh basil and/or oregano
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 3-quart baking dish with nonstick cooking spray.
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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.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
Cook’s Note
8 ounces ditali pasta can be substituted for mafalda.
Nutrition Facts (per serving)
| 356 | Calories |
| 9g | Fat |
| 53g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 356 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 3g | 15% |
| Cholesterol 33mg | 11% |
| Sodium 859mg | 37% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 10g | 35% |
| Total Sugars 7g | |
| Protein 19g | 37% |
| Vitamin C 20mg | 22% |
| Calcium 258mg | 20% |
| Iron 5mg | 28% |
| Potassium 1000mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
