Minestrone Casserole ~
All the comforting flavors of minestrone soup in a hearty baked pasta casserole!
Serve with garlic bread and a crisp green salad.
Minestrone Casserole Recipe
I like this easy dinner recipe because it puts a delicious spin on classic minestrone soup by turning it into a hearty baked pasta casserole. It’s an easy dinner made with fresh vegetables and pantry staples, perfect for busy weeknights or when you’re craving a cozy, home-cooked meal.
We start with cooking ditalini pasta just until al dente, so it stays firm after baking. Next, sauté a medley of fresh veggies—carrots, celery, zucchini, and shallots—to build a flavorful base.
It all comes together with two types of beans, canned tomatoes, green beans, Parmesan cheese, and plenty of savory seasonings. Once everything is combined, the casserole is topped with shredded mozzarella and baked. With protein-packed beans, plenty of veggies, and comforting carbs, this casserole is a complete meal in one pot.
Minestrone Casserole is also a great make-ahead option that reheats beautifully the next day. Perfect for meal prep or serving a crowd!
Ingredients for Minestrone Casserole
You will need the following:
- 8 ounces ditalini pasta, by weight
- 1 tablespoon olive oil
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/4 cup shallot, chopped
- 1/2 cup zucchini, quartered into 1/2-inch thick pieces
- 1 tablespoon garlic, minced
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can petite diced tomatoes, with liquid
- 1 (15-ounce) can tomato sauce
- 1 cup green beans, cut into 1-inch pieces
- 1/2 cup Parmesan cheese, shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups mozzarella cheese, shredded
- 1 tablespoon Italian parsley, chopped
Ingredient Notes
- Ditalini Pasta – This small pasta shape is perfect for casseroles, but you can substitute with other small shapes like small shells or elbow macaroni.
- Olive Oil – Adds flavor and prevents sticking. Any neutral cooking oil will also work.
- Carrots, Celery, and Shallot – These veggies create a flavorful base. Yellow onion can be used instead of shallot.
- Zucchini – Adds a fresh, slightly sweet flavor. Feel free to swap it with other quick-cooking veggies like yellow squash.
- Garlic – Freshly minced garlic adds a robust, savory flavor.
- Red Kidney Beans – A great source of protein and a classic in minestrone.
- Cannellini Beans – These creamy white beans add texture and an Italian touch.
- Petite Diced Tomatoes – Use canned tomatoes with their liquid for the best flavor and texture.
- Tomato Sauce – Adds a rich, saucy base to the casserole.
- Green Beans – Fresh or frozen green beans work equally well. Just make sure to cut them into bite-sized pieces.
- Parmesan Cheese – Adds a touch of umami flavor.
- Italian Seasoning – A classic blend of oregano, basil, and thyme.
- Salt and Black Pepper – Simple but essential seasonings! Adjust to taste.
- Mozzarella Cheese – The melty topping that ties it all together.
- Italian Parsley – A fresh garnish for added flavor and a pop of color.
How to Make Minestrone Casserole
STEP ONE: Prep. Preheat the oven to 350°F. Lightly spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
STEP TWO: Cook the Pasta. Bring a large pot of salted water to a boil and cook the ditalini pasta according to the minimum time on the package directions for al dente consistency. Drain and set aside.
STEP THREE: Cook the vegetables. Return the pot to the stovetop and set it to medium-high heat. Add olive oil, then sauté carrots, celery, and shallot for about 3 minutes, stirring frequently, until slightly tender. Add zucchini and cook for 1 minute, then stir in garlic and cook for 30 seconds.
STEP FOUR: Combine. Reduce heat to medium. Gently stir in kidney beans, cannellini beans, diced tomatoes (with liquid), tomato sauce, green beans, Parmesan cheese, Italian seasoning, salt, and black pepper. Adjust seasonings to taste.
STEP FIVE: Bake the casserole. Transfer the mixture to the prepared casserole dish. Sprinkle evenly with mozzarella cheese, cover with aluminum foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
STEP SIX: Serve. Garnish with chopped parsley and serve warm.
FAQs
- Can I use a different type of pasta? Absolutely! While ditalini is traditional, you can substitute it with any small pasta shape like macaroni, small shells, or orecchiette.
- Can I use different vegetables? Absolutely! This recipe is flexible. Try mushrooms, bell peppers, or spinach as substitutes or additions.
- Can I make this dish vegan? Definitely! Swap the Parmesan and mozzarella for your favorite plant-based cheeses.
- What other beans can I use? Chickpeas (garbanzo beans) or even pinto beans can work for this recipe.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
- To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking or bake directly from frozen with extra time.
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Minestrone Casserole
Ingredients
- 8 ounces ditalini pasta by weight
- 1 tablespoon olive oil
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/4 cup shallot chopped
- 1/2 cup zucchini quartered into 1/2-inch thick pieces
- 1 tablespoon garlic minced
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 15-ounce can petite diced tomatoes, with liquid
- 1 15-ounce can tomato sauce
- 1 cup green beans cut into 1-inch pieces
- 1/2 cup Parmesan cheese shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups mozzarella cheese shredded
- 1 tablespoon Italian parsley chopped
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a boil and cook the ditalini pasta according to the minimum time on the package directions for al dente consistency. Drain and set aside.
- Return the pot to the stovetop and set it to medium-high heat. Add olive oil, then sauté carrots, celery, and shallot for about 3 minutes, stirring frequently, until slightly tender. Add zucchini and cook for 1 minute, then stir in garlic and cook for 30 seconds.
- Reduce heat to medium. Gently stir in kidney beans, cannellini beans, diced tomatoes (with liquid), tomato sauce, green beans, Parmesan cheese, Italian seasoning, salt, and black pepper. Adjust seasonings to taste.
- Transfer the mixture to the prepared casserole dish. Sprinkle evenly with mozzarella cheese, cover with aluminum foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley and serve warm.
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