Description
This hearty Minestrone Casserole combines the comforting flavors of classic minestrone soup with the satisfying texture of a baked pasta dish. Loaded with fresh vegetables, white beans, and savory herbs, then topped with melty mozzarella and Parmesan cheese, this casserole is perfect for a wholesome family meal in just 40 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 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
Canned and Dry Ingredients
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup uncooked small pasta (like elbow or ditalini)
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese and Garnish
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Aromatics and Vegetables: Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, minced garlic, carrot, and celery. Sauté for 3-5 minutes until the vegetables are softened and fragrant.
- Add Remaining Vegetables and Liquids: Stir in diced zucchini, baby spinach, canned diced tomatoes, drained white beans, and vegetable broth. Season with Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
- Cook Pasta: Add the uncooked small pasta to the skillet and stir well to combine. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the pasta is cooked al dente and has absorbed some of the flavorful broth.
- Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the top of the casserole.
- Bake: Transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes, until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the casserole from the oven, sprinkle chopped fresh basil over the top, and serve warm.
Notes
- Use an oven-safe skillet to avoid transferring the casserole to another dish for baking.
- If you prefer, substitute the vegetable broth with chicken broth for a non-vegetarian version.
- Feel free to swap out the mozzarella for a vegan cheese alternative to make this dish dairy-free.
- The dish can be made a day ahead; simply reheat in the oven before serving.
- Adjust salt and pepper to taste, especially if using salted broth.
