Hearty Minestrone Casserole Recipe
A cozy twist on the classic Italian soup, this casserole is packed with veggies, beans, pasta, and bold tomato flavor. Perfect for a meatless meal that’s filling, nourishing, and family-friendly. Comfort food with a wholesome touch!
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 zucchini chopped
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz cannellini beans, drained
- 1 can 15 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 tsp Italian seasoning
- 1 ½ cups cooked pasta small shells or elbow
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil and sauté onion, garlic, carrots, and celery until softened.
- Add zucchini, beans, diced tomatoes, tomato sauce, and Italian seasoning; simmer for 10 minutes.
- Stir in cooked pasta and season with salt and pepper.
- Transfer mixture to a greased 9x13" baking dish.
- Top with mozzarella cheese.
- Bake uncovered for 20–25 minutes or until bubbly and golden.
Notes
Great way to use leftover vegetables or pasta.
Add spinach or kale before baking for extra greens.
Can be made ahead and refrigerated overnight before baking.
Add spinach or kale before baking for extra greens.
Can be made ahead and refrigerated overnight before baking.