Minestrone casserole is a cozy, veggie-packed dish that takes everything I love about classic minestrone soup and gives it a delicious, baked twist. It’s a hearty, comforting meal with layers of flavor that are sure to satisfy. With a mix of fresh vegetables, beans, and pasta, all baked under a melty cheese crust, this casserole is as wholesome as it is tasty. I like to make this when I want something nutritious, easy, and filling—plus, it’s a great way to sneak in a serving of veggies!
Why You’ll Love This Recipe
I love this recipe because it’s an absolute crowd-pleaser! The blend of fresh vegetables, creamy white beans, and tender pasta makes it a flavorful and filling dish. The cheesy topping adds a rich, gooey finish that’s hard to resist. Not only is it delicious, but it’s also incredibly easy to make. You simply sauté the veggies, simmer everything together, add pasta, top with cheese, and bake it to perfection. It’s the perfect weeknight dinner that can feed a family, and it’s comforting without being too heavy.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 cups vegetable broth
1 zucchini, diced
1 cup baby spinach
1/2 teaspoon salt
1 can (15 oz) diced tomatoes
1 can (15 oz) white beans, drained and rinsed
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 cup uncooked small pasta (like elbow or ditalini)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 3-5 minutes until softened.
Stir in the zucchini, baby spinach, diced tomatoes, white beans, vegetable broth, Italian seasoning, salt, and pepper. Bring to a simmer.
Add uncooked pasta and stir well. Cover and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
Sprinkle shredded mozzarella and Parmesan cheese evenly over the top.
Transfer the skillet to the oven and bake uncovered for 15-20 minutes, until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh basil, and serve warm.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Variations
Protein options: I sometimes add grilled chicken or turkey sausage to make it heartier.
Swap the pasta: Feel free to use gluten-free pasta or a different type of pasta, like penne or fusilli.
Add more veggies: If I have other veggies on hand, I’ll throw in some bell peppers, mushrooms, or even kale for extra nutrition.
Dairy-Free Version: To make it dairy-free, I use dairy-free cheese and skip the Parmesan.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I just pop it in the microwave or reheat in the oven at 350°F (175°C) for about 10 minutes until warmed through. If it looks dry after reheating, I add a splash of vegetable broth to moisten it.
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FAQs
Can I make this minestrone casserole ahead of time?
Yes, I can prep it ahead of time and store it in the fridge for up to a day before baking. Just cover the skillet with foil and refrigerate. When ready to bake, I’ll pop it in the oven and bake as usual.
Can I freeze this casserole?
Definitely! After baking, I let the casserole cool completely and then store it in an airtight container. It can be frozen for up to 3 months. To reheat, I thaw it in the fridge overnight and then bake it at 350°F (175°C) until heated through.
What can I use instead of vegetable broth?
I often use chicken broth if I’m not vegetarian, but vegetable broth is my go-to for keeping the dish plant-based. You could also use water, though the broth adds more flavor.
Can I skip the cheese if I’m avoiding dairy?
Yes! I sometimes make a dairy-free version by using dairy-free cheese or just skipping it altogether for a lighter dish. It’s still tasty without the cheese!
What kind of pasta should I use?
I love using small pasta like elbow or ditalini, but other pasta shapes work too. Just be sure to adjust the cooking time based on the type of pasta you choose.
Conclusion
Minestrone casserole is an easy, delicious, and nutritious twist on classic minestrone soup. It’s packed with veggies, beans, pasta, and melted cheese, making it the perfect comfort food for any time of year. Whether you’re feeding a family or meal prepping for the week, this casserole is a guaranteed hit. I always look forward to having it in my rotation.
📖 Recipe:
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Minestrone Casserole
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Minestrone Casserole is a hearty, veggie-packed dish that offers a delicious twist on the classic minestrone soup. Loaded with fresh vegetables, creamy white beans, and pasta, then baked to perfection under a gooey cheese crust, this casserole is the perfect comfort food. It’s easy to prepare, nutritious, and perfect for weeknight dinners or meal prep!
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 zucchini, diced
1 cup baby spinach
1 can (15 oz) diced tomatoes
1 can (15 oz) white beans, drained and rinsed
2 cups vegetable broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup uncooked small pasta (like elbow or ditalini)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 3-5 minutes until softened.
- Stir in zucchini, baby spinach, diced tomatoes, white beans, vegetable broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add uncooked pasta, stir well, and cover. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
- Sprinkle shredded mozzarella and Parmesan cheese over the top.
- Transfer the skillet to the oven and bake uncovered for 15-20 minutes, until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh basil, and serve warm.
Notes
Protein options: Add grilled chicken or turkey sausage for extra protein.
Swap the pasta: Use gluten-free pasta or your preferred pasta type, like penne or fusilli.
Dairy-Free Version: Substitute dairy-free cheese and omit Parmesan for a dairy-free option.
Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Comfort Food, Casserole
- Method: Baked, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
