Veggie Pasta Bake

Submitted by stephstew

"I found this recipe in the March 2013 issue of Every Day with Rachel Ray. I added pasta to it for a more satisfying dinner. This goes perfectly with good crusty bread!"

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Ready In:: 30mins
Ingredients:: 12
Yields:: 1 casserole
Serves:: 4-6

ingredients

1 cup corkscrew macaroni, cooked and drained
2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
2 celery ribs, chopped
2 carrots, chopped
1 tablespoon fresh thyme, chopped
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons extra virgin olive oil
¹⁄₄ cup panko breadcrumbs
¹⁄₄ parmesan cheese, grated

directions

Preheat broiler. In medium pan, heat 2 tbsp of olive oil over medium-high heat.
Add next 4 ingredients; cook 8 minutes. Add thyme; cook 1 minute.
Add beans and tomatoes with juices. Partially cover and cook 8 minutes; season to taste with salt and pepper. Remove from heat and stir in cooked pasta.
Transfer mixture to 8x8 baking dish.
Mix panko, cheese, and 2 tsp olive oil; sprinkle over pasta mixture.
Broil until golden, about 2 minutes.