Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 green bell pepper (diced)
  • 2 medium zucchini (diced)
  • 3 ounce portobello mushroom cap (diced)
  • 1 tablespoon chopped garlic
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 28 ounces canned diced tomatoes
  • 8 ounces canned tomato sauce
  • 15 ounce can red beans (I used mixed color; beans rinsed and drained)
  • 3 cups uncooked macaroni
  • 1 pound grated mozzarella cheese

Instruction

  • Preheat oven to 350F.
  • Cook macaroni in boiling salted water according to package directions and drain.
  • Saute the onion, carrot, celery, bell pepper, zucchini, mushrooms and garlic in the olive oil with the salt, pepper and seasonings, until the vegetables soften. You can add a little more oil if needed, based on your type of pan.
  • Mix in the tomatoes, tomato sauce and beans.
  • Mix the sauce together with the cooked mac in a large mixing bowl.
  • Stir in half the cheese.
  • Pour into a large baking dish or lasagna pan and top with remaining cheese.
  • Bake for 35-40 minutes or until cheese is melted and top is golden.