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Minestrone Casserole Recipe

Minestrone Casserole Recipe
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4.5 from 30 reviews

A hearty and flavorful Minestrone Casserole that combines all the classic minestrone soup ingredients with pasta and cheese, baked to bubbly perfection.

Ingredients

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Vegetable Mixture:

  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 yellow squash, diced

Additional Ingredients:

  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp thyme
  • Salt and pepper to taste
  • 2 cups cooked small pasta (such as ditalini or elbow)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C).
  2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic, zucchini, and yellow squash, cooking for 3–4 more minutes.
  3. Add Beans, Tomatoes, and Broth: Add cannellini beans, kidney beans, crushed tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper. Simmer for 10 minutes to allow flavors to combine.
  4. Combine with Pasta: Stir in the cooked pasta and transfer mixture to a greased 9×13-inch baking dish.
  5. Add Cheese: Top with mozzarella and Parmesan cheese. Cover with foil and bake for 20 minutes.
  6. Bake: Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
  7. Serve: Garnish with fresh parsley before serving.

Notes

  • You can add spinach or kale for extra greens.
  • For a gluten-free version, use gluten-free pasta.
  • This casserole can be assembled ahead of time and baked when ready to serve.

Nutrition

Find it online: https://easy-tapas-recipes.com/minestrone-casserole-recipe/