Description
A hearty and flavorful Minestrone Casserole that brings together the classic flavors of minestrone soup in a comforting baked pasta dish. Loaded with vegetables, beans, pasta, and gooey cheese, this vegetarian casserole is perfect for a cozy family dinner.
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 cup vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a large skillet, heat olive oil, sauté onion, garlic, carrots, and celery until slightly softened.
- Add remaining ingredients: Stir in zucchini, tomatoes, beans, pasta, broth, seasonings. Simmer until slightly thickened.
- Transfer to baking dish: Transfer mixture to a greased 9×13-inch baking dish.
- Add cheese: Sprinkle with mozzarella and Parmesan cheese.
- Bake: Cover with foil, bake for 20 minutes, then remove foil and bake for another 10–15 minutes until cheese is melted.
- Serve: Let sit for 5 minutes before serving.
Notes
- Use gluten-free pasta to make this casserole gluten-free.
- Add spinach or kale for extra greens.
- Great for meal prep and freezes well.
