Why You’ll Love This Recipe
- Combines the comforting flavors of minestrone soup with the heartiness of a baked casserole
- Easy to prepare and perfect for meal prep
- Loaded with vegetables, making it a nutritious meal
- Customizable with your favorite veggies and protein options
- Great for feeding a crowd or making leftovers for the week
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, chopped
- Garlic, minced
- Carrots, diced
- Celery, chopped
- Zucchini, diced
- Bell pepper, chopped
- Canned diced tomatoes
- Tomato sauce
- Vegetable or chicken broth
- Italian seasoning
- Salt and pepper to taste
- Small pasta (such as elbow or ditalini)
- Canned kidney beans, drained and rinsed
- Canned cannellini beans, drained and rinsed
- Grated Parmesan cheese (optional)
- Shredded mozzarella cheese
- Fresh basil or parsley for garnish
Directions
- Preheat the oven to 375°F (190°C). Grease a large baking dish.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until fragrant.
- Stir in carrots, celery, zucchini, and bell pepper. Cook for 5-7 minutes until slightly softened.
- Add diced tomatoes, tomato sauce, and broth. Stir in Italian seasoning, salt, and pepper. Let it simmer for 10 minutes.
- Meanwhile, cook the pasta according to package instructions until just al dente. Drain and set aside.
- Stir the cooked pasta and beans into the vegetable mixture. Mix well.
- Transfer everything to the prepared baking dish. Top with shredded mozzarella and Parmesan cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
- Let it rest for a few minutes before serving. Garnish with fresh basil or parsley.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Protein Boost: Add cooked chicken, sausage, or ground beef for extra heartiness.
- Vegan Option: Use dairy-free cheese or omit the cheese altogether.
- Different Beans: Swap out kidney beans or cannellini beans for chickpeas or black beans.
- Extra Greens: Stir in spinach or kale before baking for added nutrients.
- Spicy Kick: Add red pepper flakes or diced jalapeños for a bit of heat.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the microwave in 1-minute increments or bake at 350°F (175°C) until heated through.
FAQs
How do I make this casserole gluten-free?
Use gluten-free pasta or substitute with cooked rice or quinoa.
Can I make this casserole ahead of time?
Yes, assemble it ahead, cover, and refrigerate. Bake when ready to serve.
What pasta works best for this recipe?
Small pasta shapes like elbow, ditalini, or small shells work best.
Can I use fresh tomatoes instead of canned?
Yes, but cook them down longer to achieve a rich sauce consistency.
How can I make this dish creamier?
Stir in a bit of ricotta or cream before baking for a creamy texture.
Can I add meat to this dish?
Yes, cooked ground beef, sausage, or shredded chicken are great additions.
What cheese can I use instead of mozzarella?
Try provolone, fontina, or a mix of cheddar and Parmesan.
How do I prevent the pasta from getting mushy?
Slightly undercook the pasta before baking to avoid overcooking.
Is this dish good for meal prep?
Absolutely! It stores well and reheats beautifully for quick meals.
Can I add broth to make it more like soup?
Yes, add extra broth before baking for a more soup-like consistency.
Conclusion
Minestrone Casserole is the perfect combination of a comforting soup and a hearty baked dish. It’s easy to make, versatile, and packed with nutritious ingredients. Whether you’re serving it fresh out of the oven or enjoying leftovers, this dish is sure to be a family favorite. Give it a try and make it your own with your favorite variations!
Minestrone Casserole Recipe
This Minestrone Casserole is a hearty, veggie-packed dish that brings all the comforting flavors of classic minestrone soup into a delicious baked meal. Made with pasta, beans, and fresh vegetables in a savory tomato sauce, this easy casserole is perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups vegetable broth
- 1 ½ cups cooked small pasta (like elbow or ditalini)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (optional for crispy topping)
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 3-4 minutes until softened.
- Stir in zucchini, diced tomatoes, beans, oregano, basil, salt, and pepper. Cook for 5 minutes to blend the flavors.
- Pour in the vegetable broth and bring to a simmer. Let cook for 5 more minutes.
- Stir in the cooked pasta, then transfer the mixture to the prepared baking dish.
- Sprinkle with mozzarella, Parmesan, and breadcrumbs (if using).
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Enjoy!
Notes
- Add spinach or kale for extra greens.
- Use gluten-free pasta if needed.
- Substitute vegan cheese to make it dairy-free.
- Try adding Italian sausage for a protein boost.