If you’re searching for a dish that brings together hearty vegetables, creamy cheese, and tender pasta in a single comforting bite, look no further than this Minestrone Casserole. It’s everything you love about the classic Italian soup, but transformed into a bubbling, golden-baked casserole. This recipe is a lifesaver on busy weeknights, a go-to for make-ahead meals, and a serious crowd-pleaser at any gathering. Whether you’re sneaking in extra veggies for picky eaters, or just craving the ultimate comfort food, Minestrone Casserole is here to satisfy.
Ingredients You’ll Need
The beauty of Minestrone Casserole is in its simplicity and versatility—the combination of wholesome, easy-to-find ingredients makes each bite colorful, flavorful, and soothing. Here’s what you’ll need and why every ingredient matters.
- Olive oil: The base for sautéing, it brings out the flavors and adds richness without heaviness.
- Yellow onion: Essential for depth and sweetness, diced small so it melts into the sauce.
- Garlic cloves: Just two cloves bring aroma and a touch of savory bite to every forkful.
- Carrots: Their slight sweetness and vibrant color make the casserole extra inviting.
- Celery stalks: Adds crunch and subtly earthy flavor for that true minestrone character.
- Zucchini: Diced zucchini keeps things light, balancing the heartiness of the beans and pasta.
- Canned diced tomatoes (with juices): Provides the juicy, tomato-rich base that ties it all together.
- Canned kidney beans (drained and rinsed): For protein, texture, and that classic minestrone color contrast.
- Canned cannellini beans (drained and rinsed): Creamy beans add a lovely soft bite and extra nourishment.
- Italian seasoning: A blend of oregano, basil, and more—this infuses each layer with cozy, familiar flavors.
- Salt: Balances and enhances every savory ingredient in the dish.
- Black pepper: A hint of warmth that lifts the entire casserole.
- Cooked small pasta (like ditalini or elbow): The foundation for that comforting, chewy texture that soaks up all the flavors.
- Shredded mozzarella cheese: Melts beautifully in the oven, creating gooey, stringy goodness throughout.
- Grated Parmesan cheese: Adds depth, nuttiness, and irresistible savory appeal on top and within the bake.
- Vegetable broth: Keeps the casserole moist and ties together all the savory elements.
- Breadcrumbs (optional for topping): For those who love a bit of crunch, breadcrumbs add a golden, crispy finish.
- Fresh parsley (for garnish): A shower of color and freshness right before serving.
How to Make Minestrone Casserole
Step 1: Prepare the Vegetables
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish. In a large skillet, heat the olive oil over medium heat. Sauté the diced onion, minced garlic, sliced carrots, and celery for 5 to 7 minutes, or just until they begin to soften and perfume your kitchen—it’s the savory backbone of Minestrone Casserole.
Step 2: Add More Veggies
Next, stir in your diced zucchini. Let it cook for another 3 minutes. The zucchini will begin to soften but still hold onto a gentle bite, keeping the veggies interesting and vibrant.
Step 3: Build the Sauce
Pour in the canned diced tomatoes (with their juices), both kinds of beans, Italian seasoning, salt, and black pepper. Stir everything together and allow it to simmer for about 5 minutes. This melds the vegetables and beans into a unified, flavorful sauce—the soul of your casserole.
Step 4: Combine with Pasta and Cheese
Remove your skillet from the heat. Mix in the cooked small pasta, mozzarella, Parmesan, and vegetable broth. The cheeses start to melt, creating a creamy, luscious mixture that promises comfort in every bite of Minestrone Casserole.
Step 5: Assemble and Bake
Transfer everything into your prepared baking dish. If you love a crunchy topping, sprinkle breadcrumbs over the surface. Cover with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 to 15 minutes, until the top is irresistibly golden and bubbly.
Step 6: Rest and Garnish
Let the casserole rest for 5 minutes before serving—this lets the flavors settle so your servings stay neat. Just before bringing it to the table, scatter fresh chopped parsley over the top for a pop of color and just-picked flavor!
How to Serve Minestrone Casserole
Garnishes
A sprinkle of freshly chopped parsley always makes Minestrone Casserole more inviting and aromatic. You can also dust with extra Parmesan or a few crushed red pepper flakes if you love a gentle heat. For a burst of zesty brightness, try finishing each plate with a squeeze of lemon juice just before serving.
Side Dishes
Minestrone Casserole is a meal by itself, but it pairs beautifully with a crisp green salad dressed in a simple vinaigrette or some crusty bread to soak up all that delicious sauce. If you’re hosting friends, consider a platter of marinated olives or roasted vegetables to round out the Italian-inspired spread.
Creative Ways to Present
This casserole is endlessly adaptable—you can serve it family-style straight from the baking dish, or, for a fun twist, spoon portions into individual ramekins before baking. Hosting a brunch? Stack slices on a platter alongside poached eggs or a big fruit salad for a hearty vegetarian centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Minestrone Casserole keeps wonderfully in the fridge for up to 4 days. Be sure to let it cool completely, then cover tightly with foil or transfer to an airtight container. The flavors deepen over time, so it’s just as tasty—if not more so—when reheated the next day!
Freezing
You can absolutely freeze Minestrone Casserole. Assemble and bake as directed, then cool and wrap well (or portion into containers). It stays fresh for up to 2 months—just thaw overnight in the fridge and reheat as needed. It’s the ultimate back-pocket dinner for busy nights.
Reheating
To reheat, simply pop leftovers into a 350°F oven, covered with foil, until warmed through (about 20 minutes). For a single serving, the microwave works well on medium heat. Add a touch of extra broth if it seems dry, and always finish with a fresh parsley garnish for lively flavor.
FAQs
Can I add protein to Minestrone Casserole?
Absolutely! Stir in cooked sausage, ground turkey, or shredded rotisserie chicken before baking for a heartier version. It’s perfect for using up leftovers and infuses the casserole with extra savory flavor.
Which pasta shapes work best in this casserole?
Small shapes like ditalini, elbows, or small shells are ideal since they soak up the sauce and mingle well with the veggies and beans. Avoid long shapes like spaghetti, which can turn mushy or clump together.
How can I make Minestrone Casserole gluten-free?
Simply swap in your favorite gluten-free pasta and use gluten-free breadcrumbs (or skip them altogether). Make sure all your other ingredients—including the vegetable broth—are certified gluten-free.
What vegetables can I substitute or add?
Feel free to use what you have! Spinach, green beans, mushrooms, or even chopped kale all taste delicious in Minestrone Casserole. This recipe is the perfect canvas for using up extra veggies in your fridge.
Can I assemble this casserole ahead of time?
Yes, you can assemble everything up to a day in advance—just cover and refrigerate. Add the breadcrumb topping (if using) just before baking for the best crunch.
Final Thoughts
I truly hope you’ll give this Minestrone Casserole a spot in your regular rotation—it’s colorful, cozy, and so easy to throw together. Every bite is a burst of comforting Italian flavor you’ll come back to again and again. Don’t be surprised if this one becomes a new family favorite!
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Minestrone Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Minestrone Casserole is a hearty and flavorful twist on the classic soup, baked to perfection with layers of vegetables, beans, pasta, and cheesy goodness. A comforting vegetarian main course that’s easy to make and sure to please the whole family.
Ingredients
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 zucchini (diced)
- 1 (15-ounce) can diced tomatoes (with juices)
- 1 (15-ounce) can kidney beans (drained and rinsed)
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 ½ cups cooked small pasta (like ditalini or elbow)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup vegetable broth
- ½ cup breadcrumbs (optional for topping)
- fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté vegetables: In a large skillet, heat olive oil and sauté onion, garlic, carrots, and celery until softened. Add zucchini and cook briefly.
- Add beans and seasoning: Stir in diced tomatoes, kidney beans, cannellini beans, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Combine with pasta and cheese: Mix in the cooked pasta, mozzarella, Parmesan, and vegetable broth. Transfer to a baking dish.
- Bake: Top with breadcrumbs if desired, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes until golden.
- Rest and garnish: Let the casserole rest for 5 minutes before serving. Garnish with parsley.
Notes
- Feel free to swap in other vegetables like spinach, green beans, or mushrooms.
- This casserole is a great way to use leftover pasta or canned beans.
- For added protein, stir in cooked sausage or ground turkey.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 25mg
