Description
This hearty Minestrone Casserole is a comforting and nutritious one-pan meal packed with vegetables, pasta, and beans, topped with melted mozzarella and Parmesan cheeses. Perfect for a wholesome dinner, it combines classic minestrone flavors into an easy-to-make oven-baked casserole that’s both delicious and satisfying.
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
Pantry Ingredients
- 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)
Cheeses and Herbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the casserole.
- Sauté Aromatics and Vegetables: Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion, minced garlic, carrot, and celery. Sauté for 3-5 minutes until the vegetables are softened and fragrant.
- Add Remaining Vegetables and Simmer: Stir in the zucchini, baby spinach, diced tomatoes, white beans, vegetable broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer to blend the flavors and cook the vegetables slightly.
- Cook Pasta in Sauce: Add the uncooked small pasta and stir well to combine. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the liquid.
- Add Cheeses: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole.
- Bake the Casserole: Transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes, until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the skillet from the oven. Garnish with the chopped fresh basil and serve the casserole warm.
Notes
- You can use any small pasta shape that cooks quickly, like elbow macaroni or ditalini.
- For a vegan version, omit the cheese or substitute with vegan cheese alternatives.
- Ensure the skillet you use is oven-safe to avoid transferring the mixture before baking.
- This casserole can be reheated well and makes great leftovers.
- Adjust salt and seasoning to taste, especially if using salted broth or canned tomatoes with salt.
