This Minestrone Casserole blends the comforting flavors of minestrone soup with the richness of a baked casserole. Featuring fresh vegetables, canned beans, and pasta, all in a robust tomato sauce, it’s topped with melted mozzarella and Parmesan for the ultimate crowd-pleasing dish. Whether you need a family dinner or a potluck favorite, this recipe delivers on taste and simplicity.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Ingredients
- 4 cups dried mafalda pasta (mini lasagna noodles)
- 2 tablespoons olive oil
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 1 zucchini, quartered lengthwise and sliced
- 2 cloves garlic, minced
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes with Italian herbs
- 1 (15-ounce) can tomato sauce
- 1 cup frozen cut green beans
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
- Chopped fresh basil and/or oregano for garnish
Directions
Step 1: Prepare Your Ingredients Gather all ingredients to streamline the cooking process. Preheat your oven to 350°F (180°C) and lightly coat a 3-quart baking dish with nonstick cooking spray.
Step 2: Cook the Pasta Bring a large pot of salted water to a boil. Add the mafalda pasta and cook according to the package instructions for al dente texture. Drain the pasta and transfer it to a large mixing bowl.
Step 3: Sauté Vegetables While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion, sliced carrots, and celery. Cover and cook for 5 to 8 minutes, stirring occasionally, until the carrots are slightly tender. Add the zucchini and minced garlic; sauté for an additional minute until fragrant.
Step 4: Combine Ingredients In the bowl with the cooked pasta, add the sautéed vegetable mixture, drained beans, diced tomatoes, tomato sauce, frozen green beans, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper. Stir until well combined. Transfer the mixture to the prepared baking dish and cover with foil.
Step 5: Bake and Add Cheese Place the casserole in the preheated oven and bake for 20 minutes. Remove the foil and sprinkle mozzarella cheese evenly on top. Bake for an additional 10 to 15 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Step 6: Garnish and Serve Remove the casserole from the oven and let it rest for a few minutes. Sprinkle with the remaining Parmesan cheese and garnish with fresh basil or oregano before serving.
Cook’s Notes
For a variation, substitute 8 ounces of ditali pasta if mafalda is unavailable. This recipe pairs wonderfully with crusty bread or a simple green salad for a complete meal.
Nutrition Information (Per Serving)
- Calories: 356
- Total Fat: 9g (11%)
- Saturated Fat: 3g (15%)
- Cholesterol: 33mg (11%)
- Sodium: 859mg (37%)
- Carbohydrates: 53g (19%)
- Dietary Fiber: 10g (35%)
- Sugars: 7g
- Protein: 19g (37%)
- Vitamin C: 20mg (22%)
- Calcium: 258mg (20%)
- Iron: 5mg (28%)
- Potassium: 1000mg (21%)