Minestrone Casserole

Ingredients:

• 2 cups diced tomatoes
• 1 cup green beans, chopped
• 1 cup zucchini, diced
• 1 cup carrots, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup elbow macaroni
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. Add diced tomatoes, green beans, zucchini, and carrots to the skillet. Cook for 5-7 minutes until vegetables start to soften.
4. Stir in cannellini beans, vegetable broth, elbow macaroni, oregano, basil, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer for 10 minutes, stirring occasionally until the macaroni is tender.
6. Transfer the mixture to a greased 9x13 inch baking dish.
7. Sprinkle mozzarella and Parmesan cheese evenly over the top.
8. Cover with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
10. Let cool for a few minutes before serving.