Minestrone Casserole
Minestrone Casserole is a baked version of classic Italian minestrone soup.It includes pasta, beans, vegetables, tomatoes, and herbs for a hearty dish.This casserole is comforting, nutritious, and easy to prepare.It’s perfect for weeknights, gatherings, or meal prep.
Ingredients
- 2 cups cooked pasta (small shapes)
- 1 cup diced carrots
- 1 cup chopped celery
- 1 cup diced zucchini
- 1 cup diced onion
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onions, carrots, and celery for 5 minutes.
- Add zucchini and garlic. Cook for 2 minutes.
- Stir in tomatoes, beans, broth, oregano, basil, salt, and pepper.
- Simmer for 5 minutes to blend flavors.
- Mix the cooked pasta into the vegetable mixture.
- Transfer to a baking dish and top with mozzarella.
- Bake for 20 minutes until bubbly and golden.
- Serve warm with optional Parmesan or fresh herbs.
Notes
- You can use gluten-free pasta if needed.
- Add spinach or kale for extra nutrition.
- Use fire-roasted tomatoes for deeper flavour.
- Substitute white beans for kidney beans if preferred.
- Add more broth for a softer, soup-like casserole.