Minestrone Casserole Recipe
Imagine all the beloved flavors of classic Italian minestrone soup tucked under a blanket of bubbling cheese, baked to perfection, and ready to warm your soul—this is exactly what you get with Minestrone Casserole. Cozy, colorful, and brimming with hearty beans, tender vegetables, and perfectly cooked pasta, this dish is the ultimate comfort food for any season. It’s as easy to pull together on a busy weeknight as it is impressive enough for a casual dinner with friends. Whether you’re already a minestrone fan or just looking for a satisfying vegetarian casserole, this one is bound to become a staple in your kitchen!
Ingredients You’ll Need
Putting together this Minestrone Casserole is delightfully straightforward, and every ingredient adds its own special touch. Gather these staples, and you’ll create a delicious, bright, and filling dish that tastes like a hug in casserole form.
- Olive Oil: Gives the veggies a lovely, rich base and adds those signature Italian aromas right from the start.
- Onion: Provides sweetness and depth to the casserole’s flavor foundation.
- Garlic: Brings bold, classic Italian flavor that no minestrone-inspired dish should be without.
- Carrots: Sweeten the bake and add cheerful orange color and soft texture.
- Celery: Offers a subtle, savory crunch and layers in even more flavor.
- Zucchini: Adds a fresh, tender bite and soaks up all those tasty seasonings.
- Canned Diced Tomatoes (with juices): These make the casserole saucy, tangy, and vibrant—it just wouldn’t be minestrone without them.
- Kidney Beans: Boosts heartiness with a deep, earthy flavor and creamy texture.
- Cannellini Beans: They’re mild, silky beans that add body and a nice, gentle bite.
- Small Pasta (like elbow or ditalini): The pasta soaks up all those amazing flavors and makes the casserole filling and kid-friendly.
- Vegetable Broth: Helps cook the pasta and carries all the classic soup flavors right into your casserole.
- Italian Seasoning: Instantly brings rustic, herby notes of oregano and basil that make this casserole sing.
- Salt: Just the right amount to brighten and balance every ingredient.
- Black Pepper: Offers a touch of mild heat to round out the dish.
- Shredded Mozzarella Cheese: Melts into a gooey, stretchy top layer that everyone loves.
- Grated Parmesan Cheese: Adds nutty, salty depth and the irresistible golden crust.
- Fresh Parsley: Brings a burst of color and freshness that finishes the casserole beautifully.
How to Make Minestrone Casserole
Step 1: Sauté Your Aromatics and Veggies
Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add your diced onion, minced garlic, carrots, and celery, letting the fragrant aromas fill your kitchen as the vegetables soften—about 5 to 7 minutes. This step is the heart of the flavor, so don’t rush it!
Step 2: Add Vegetables, Beans, Pasta, and Broth
Next, stir in your chopped zucchini, diced tomatoes (with all those flavorful juices), kidney beans, cannellini beans, small pasta, vegetable broth, Italian seasoning, salt, and pepper. You’ll notice all those colors come to life in your skillet! Bring this mixture to a simmer, then turn the heat down and cook for about 5 minutes, stirring from time to time so nothing sticks.
Step 3: Transfer and Top with Cheese
Pour everything into a greased 9×13-inch baking dish, making sure it’s evenly spread out. Shower the whole surface generously with shredded mozzarella and a good sprinkle of grated Parmesan. The cheese transforms this minestrone casserole into a bubbly, golden dream once baked.
Step 4: Bake to Perfection
Cover your casserole snugly with foil and bake for 20 minutes first. Then, remove the foil and let it bake another 10 to 15 minutes, until the cheese is gloriously melted, bubbling, and just a bit golden around the edges. The house will smell amazing!
Step 5: Rest, Garnish, and Serve
Take your minestrone casserole out of the oven and let it sit for about 5 minutes—this helps everything set and makes serving neater. Sprinkle fresh parsley over the top for a final pop of color and freshness.
How to Serve Minestrone Casserole
Garnishes
A sprinkle of chopped fresh parsley is a must—the green really pops against that golden cheese. For even more flavor, add an extra dusting of Parmesan right before serving or a drizzle of quality olive oil. Cracked black pepper or a handful of torn basil leaves can also make your Minestrone Casserole extra special.
Side Dishes
This casserole is hearty enough on its own, but if you want to round out the meal, serve it with a simple green salad dressed with lemon and olive oil, or some crusty artisan bread to soak up all those delicious tomatoey juices. If you’re feeling extra, roasted garlic broccoli or sautéed greens pair beautifully, too.
Creative Ways to Present
For gatherings, try portioning the casserole into individual ramekins for a restaurant-style touch. If you love a potluck, scoop generous servings into warm bowls and let everyone customize with their favorite toppings. Minestrone casserole also makes a great addition to a big Italian-style spread alongside marinated olives, antipasti, or a small cheese board.
Make Ahead and Storage
Storing Leftovers
Let leftover minestrone casserole cool completely, then transfer it into an airtight container and stash it in the fridge. It’ll stay delicious for up to four days, making it a fantastic option for meal prep or next-day lunches.
Freezing
If you want to make your Minestrone Casserole even further ahead, it freezes like a dream. Once fully cooked and cooled, cut into portions, wrap each piece tightly in foil or plastic wrap, and slide into a freezer bag or container. It keeps well in the freezer for up to three months. Thaw overnight in the fridge for the best results.
Reheating
To reheat, pop leftovers in the microwave for a speedy lunch, or bake in a 350°F oven (covered with foil) until hot and bubbly again. If reheating from frozen, just thaw overnight and follow the same reheating method. A quick sprinkle of fresh cheese or parsley before serving brings the “just-baked” feel right back.
FAQs
Can I add meat to this minestrone casserole?
Absolutely! This recipe is naturally vegetarian, but you can easily stir in cooked Italian sausage, ground turkey, or shredded rotisserie chicken before baking for a heartier casserole.
Which vegetables can I swap or add?
Minestrone casserole is super versatile! Swap in bell peppers, spinach, kale, or even butternut squash based on what’s in season or what you have on hand. Leafy greens can be stirred in just before transferring to the oven.
Can I use a different type Main Course
Of course! Mozzarella and Parmesan are classic, but provolone, fontina, or even pepper jack will all melt beautifully and add their own touch. If you’re dairy-free, swap for your favorite vegan cheese substitute.
What pasta is best for this casserole?
Short pasta shapes like elbow, ditalini, small shells, or even orzo are ideal—they hold their shape when baked and trap all those yummy sauce flavors.
Is minestraone casserole gluten-free?
The classic recipe calls for regular pasta, but feel free to use your favorite gluten-free variety. The rest of the ingredients are naturally gluten-free, just double-check labels on packaged foods to be safe.
Final Thoughts
There’s just something irresistible about a bubbling, cheesy casserole that captures all the best flavors of a favorite soup. This Minestrone Casserole is as comforting as can be, and I hope it finds a well-loved spot in your recipe rotation. Gather your ingredients, invite someone you love, and let this colorful, hearty dish bring a little extra coziness to your table tonight!
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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 comforting vegetarian dish that combines all the flavors of a classic minestrone soup in a baked casserole form. Loaded with vegetables, beans, pasta, and cheese, it’s a satisfying meal the whole family will love.
Ingredients
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 zucchini (chopped)
Additional Ingredients:
- 1 (15 oz) can diced tomatoes (with juices)
- 1 (15 oz) can kidney beans (rinsed and drained)
- 1 (15 oz) can cannellini beans (rinsed and drained)
- 1 1/2 cups small pasta (like elbow or ditalini)
- 2 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a large skillet, heat olive oil and sauté onion, garlic, carrots, and celery until softened.
- Add remaining ingredients: Stir in zucchini, diced tomatoes, both beans, pasta, broth, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Transfer to baking dish: Transfer the mixture to a greased 9×13-inch baking dish.
- Add cheese: Top with mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes until cheese is melted and bubbly.
- Serve: Let it sit for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Feel free to add spinach or kale for extra greens.
- You can use gluten-free pasta to make this dish gluten-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 25mg
