If you’re looking for a weeknight dinner that’s just as inviting as your grandma’s best soup, but with modern casserole convenience, then you’re about to fall in love with this Minestrone Casserole. This dish takes all the hearty vegetables, beans, and pasta you adore in classic minestrone soup, and bakes them up into something irresistibly cheesy and comforting. The Italian-American flavors are familiar, yet the casserole format makes it fresh and crowd-friendly – ideal for cozy gatherings or weekday meals that taste like a special occasion.
Ingredients You’ll Need
You’ll be amazed by how a handful of humble kitchen staples can create such a vibrant Minestrone Casserole. Each ingredient adds its own pop of texture, color, or flavor, making the dish both wholesome and deeply satisfying.
- Olive oil: Gives the veggies a flavorful foundation and helps everything sauté beautifully.
- Onion: Adds sweetness and aroma that forms the base of Italian-style dishes.
- Garlic: Essential for that classic savory kick; mince it fresh for best flavor.
- Carrots: Bring a lovely sweetness and a pop of orange color.
- Celery: Adds crunch and subtle earthy flavor that complements the other veggies.
- Zucchini: Its juicy texture makes the casserole extra satisfying and filling.
- Red bell pepper: Offers a touch of sweetness and beautiful red color.
- Diced tomatoes: Use canned for convenience; they create the saucy base for everything to mingle.
- Cannellini beans: Creamy and mild, these balance out the bold flavors.
- Kidney beans: Hearty and robust with classic minestrone appeal.
- Small pasta (ditalini or elbow): Just the right shape for soaking up sauce and cheese; don’t overcook.
- Vegetable broth: Infuses everything with savory depth and keeps the casserole from drying out.
- Italian seasoning: A convenient blend to capture the essence of Italian comfort food.
- Dried basil: Adds a fresh herbal note that’s wonderfully fragrant.
- Dried oregano: Provides a gentle earthiness that sets off all the veg.
- Salt: Needed to bring all those flavors together.
- Black pepper: A must for a gentle, spicy backnote.
- Shredded mozzarella cheese: Delivers classic gooey, melty casserole bliss.
- Grated Parmesan cheese: Brings a salty, nutty punch to the topping.
- Fresh parsley: Sprinkled on at the end, it adds a burst of color and a fresh, herby lift.
How to Make Minestrone Casserole
Step 1: Sauté the Aromatics and Veggies
Start by preheating your oven to 375°F (190°C). Heat up the olive oil in a big skillet over medium heat. Toss in your diced onion, minced garlic, sliced carrots, and celery. Sauté them for about five minutes until the onion turns soft and fragrant and the veggies get glossy and bright. This short time in the pan wakes up their flavors and helps the casserole taste like it’s been simmering all day.
Step 2: Add the Remaining Vegetables
Reveal the rainbow! Stir in the zucchini and red bell pepper next, and let them mingle with the aromatics for another three minutes. This little pause ensures they soften but still have some bite, so you won’t end up with a mushy casserole. The colors alone at this stage will make you smile.
Step 3: Build the Sauce
Pour in the diced tomatoes (with all their juices), along with the rinsed cannellini and kidney beans. These pantry staples come together for true minestrone flavor and provide a velvety, rustic backdrop. Add small pasta shapes, the vegetable broth, Italian seasoning, basil, oregano, and a good pinch of salt and pepper. Bring it all to a boil, then lower the heat and let it simmer for about 10 minutes—just long enough for the pasta to start softening but not fully cook. This step sets up the perfect texture so your Minestrone Casserole isn’t gummy or soggy after baking.
Step 4: Assemble and Bake
Transfer everything to a lightly greased 9×13-inch baking dish. Make sure to spread the goodness evenly so every bite will be packed with flavor. Sprinkle the mozzarella and Parmesan cheeses all over the top, cover with foil, and bake for 20 minutes. The foil keeps the casserole moist while it cooks through. Remove the foil and bake for another 10 minutes. By now the cheese will bubble and turn golden, forming that irresistible cheesy crust.
Step 5: Garnish and Serve
Right before serving, scatter fresh chopped parsley over the top. This simple touch adds color and freshness and truly brings the Minestrone Casserole to life. Let it cool for a couple of minutes before slicing—this makes it easier to serve and allows the flavors to settle beautifully.
How to Serve Minestrone Casserole
Garnishes
There’s something magical about a sprinkle of fresh parsley or extra grated Parmesan on hot Minestrone Casserole. For a little kick, try a few red pepper flakes or a drizzle of good olive oil. If you love extra cheese, add a fluff of shredded mozzarella just as it comes out of the oven. These simple touches make your casserole look restaurant-worthy and taste even more vibrant.
Side Dishes
Minestrone Casserole is truly a meal on its own, but it shines next to a crisp green salad tossed with a zippy vinaigrette. A hunk of warm, crusty Italian bread or garlic knots for dunking lets you scoop up every last bit of sauce. For a cozy Italian-inspired feast, add a bowl of marinated olives or a plate of roasted veggies.
Creative Ways to Present
Change things up by baking and serving the casserole in individual ramekins for a dinner party or lunch gathering. You can also spoon it into hollowed-out bell peppers or even over roasted spaghetti squash for an extra veggie boost. Top mini servings with basil leaves for a charming, bite-sized starter. However you plate it, Minestrone Casserole is always the star.
Make Ahead and Storage
Storing Leftovers
Once your Minestrone Casserole has cooled to room temperature, transfer any leftovers to an airtight container. It keeps beautifully in the refrigerator for up to four days, making for effortless lunches or quick dinners all week long. The flavors only get better as they mingle!
Freezing
Minestrone Casserole freezes fantastically. For best results, let it cool completely, portion it into freezer-safe containers, and freeze for up to three months. Thaw overnight in the refrigerator before reheating to help preserve the texture of the pasta and beans.
Reheating
To reheat, simply pop a portion into the oven at 350°F (175°C) until warmed through, or use the microwave for a quick lunch fix. Add a splash of broth or water if needed to keep things moist and creamy. That cheesy top perks right back up, and your kitchen will once again be filled with irresistible Italian aromas.
FAQs
Can I make Minestrone Casserole vegan?
Absolutely! Just swap out the mozzarella and Parmesan for your favorite dairy-free cheese, or simply leave off the cheese altogether. You’ll still have all the hearty and satisfying flavors that make minestrone special.
What pasta shapes work best in Minestrone Casserole?
Small shapes like ditalini, elbow macaroni, or small shells are perfect. They hold their shape in the oven and soak up all the tomatoey, herby goodness without getting mushy. Avoid long noodles, as they won’t distribute as evenly.
Can I add extra vegetables?
Definitely! Feel free to toss in spinach, kale, green beans, or even small broccoli florets before baking. They’re a great way to add an extra layer of greenery and nutrition to your Minestrone Casserole.
Is it possible to make this casserole gluten-free?
Yes, just use your favorite gluten-free pasta. Be sure to adjust simmering time as some gluten-free pastas cook more quickly than wheat-based ones, so check for doneness before baking.
Can I prepare Minestrone Casserole ahead of time?
You sure can. Assemble everything up to the point of baking, then cover and refrigerate for up to a day in advance. Add an extra five to ten minutes to the baking time if starting from cold.
Final Thoughts
I hope you’ll give this Minestrone Casserole a spot in your regular recipe rotation. It’s veggie-packed, cozy, and full of Italian flavor, yet so simple and joyful to make at home. You just might find it becomes one of your most requested casseroles ever!
Print
Minestrone Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Minestrone Casserole is a hearty and flavorful twist on the classic soup, baked to perfection with pasta, beans, vegetables, and gooey cheese. A satisfying vegetarian main course that’s easy to make and perfect for a cozy family dinner.
Ingredients
For the Casserole:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 medium zucchini (diced)
- 1 red bell pepper (diced)
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans (drained and rinsed)
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 2 cups small pasta (such as ditalini or elbow)
- 3 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Saute vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery, and cook for 5 minutes until softened. Stir in the zucchini and red bell pepper and cook for another 3 minutes.
- Add remaining ingredients: Add the diced tomatoes, cannellini beans, kidney beans, pasta, vegetable broth, Italian seasoning, basil, oregano, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
- Assemble casserole: Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Serve: Garnish with parsley before serving.
Notes
- You can add spinach or kale for extra greens.
- To make it vegan, use dairy-free cheese or omit the cheese topping.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 25 mg
