A warm, baked adaptation of the beloved Italian soup, this minestrone casserole is a nourishing, one-dish meal that’s perfect for cozy evenings or family dinners. Brimming with tender pasta, hearty beans, colorful vegetables, and a savory tomato base, it captures all the comforting flavors of minestrone in a satisfying casserole form. Finished with a cheesy topping and fresh herbs, it’s a wholesome meal everyone will enjoy.

Why You’ll Love This Recipe

Minestrone casserole takes all the goodness of the classic soup—vegetables, pasta, and rich tomato flavor—and transforms it into a filling, oven-baked meal. It’s vegetarian, customizable, and ideal for meal prep or feeding a family. With pantry staples like beans, pasta, and canned tomatoes, it’s a budget-friendly dish that doesn’t sacrifice taste. Plus, everything cooks together in one dish, making cleanup simple and dinner stress-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
3/4 cup elbow macaroni (uncooked)
2 cups vegetable broth
1/2 cup shredded mozzarella (optional topping)
1/4 cup grated Parmesan (optional topping)
Chopped parsley, for garnish

Directions

Preheat the oven to 375°F (190°C).
In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 2–3 minutes.
Add the diced carrots, celery, and zucchini. Cook for 5–7 minutes until the vegetables are slightly softened.
Stir in the kidney beans, diced tomatoes, tomato sauce, oregano, basil, salt, and pepper.
Add the uncooked elbow macaroni and vegetable broth. Stir and bring to a gentle simmer for 5 minutes.
Transfer the mixture to a greased casserole dish. Cover with foil and bake for 25 minutes.
Uncover and sprinkle with mozzarella and Parmesan, if using. Return to the oven and bake uncovered for an additional 10 minutes, or until the top is bubbly and golden.
Garnish with freshly chopped parsley and serve warm.

Servings and timing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: Approximately 320 kcal per serving

Variations

Add Protein: Stir in cooked Italian sausage or shredded rotisserie chicken before baking.
Vegan Version: Omit cheese or use plant-based cheese alternatives.
Different Beans: Substitute kidney beans with cannellini, chickpeas, or pinto beans.
Extra Veggies: Add spinach, kale, mushrooms, or bell peppers for more vegetable variety.
Spicy Kick: Include a pinch of red pepper flakes or a chopped chili for added heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F until heated through, or microwave individual portions for 1–2 minutes. Add a splash of vegetable broth if the casserole thickens too much during storage. This dish also freezes well—cool completely, portion into freezer-safe containers, and freeze for up to 2 months.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like ditalini, penne, or rotini work well. Adjust the cooking time if needed.

Do I have to cook the pasta before adding it?

No, the uncooked pasta cooks directly in the casserole thanks to the vegetable broth.

Can I make this casserole vegan?

Yes, simply omit the cheese or use vegan cheese alternatives for a fully plant-based version.

What vegetables can I substitute?

You can replace or add vegetables such as mushrooms, spinach, green beans, or corn based on what you have on hand.

Is this casserole freezer-friendly?

Yes, it freezes well. Cool completely, store in a freezer-safe container, and freeze for up to 2 months.

Can I make it ahead of time?

Yes, assemble the casserole up to the baking step and refrigerate it covered for up to 24 hours. Bake as directed when ready.

What can I serve with this dish?

It pairs well with a green salad, garlic bread, or roasted vegetables for a complete meal.

Is it gluten-free?

To make it gluten-free, use gluten-free pasta and confirm that your broth and canned products are certified gluten-free.

Can I use fresh tomatoes instead of canned?

Yes, use about 1 1/2 cups of chopped fresh tomatoes. You may want to add a bit more tomato sauce for richness.

How do I keep the pasta from overcooking?

Bake the casserole just until the pasta is tender. Avoid overbaking, and if making ahead, slightly undercook the pasta.

Conclusion

Minestrone casserole is a flavorful, comforting dish that brings the heartiness of a traditional Italian soup into a baked, one-dish meal. It’s filled with wholesome ingredients, easy to prepare, and flexible enough to suit various dietary needs. Whether served as a weeknight dinner or part of a cozy family gathering, this dish offers nourishing comfort and classic flavor in every bite.

Minestrone Casserole

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Author: Mari
Total Time: 50 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Minestrone Casserole is a comforting, oven-baked version of the Italian classic, packed with pasta, kidney beans, vegetables, and a rich tomato base. This one-dish vegetarian casserole is hearty, flavorful, and perfect for a wholesome weeknight meal.

Instructions

Preheat oven to 375°F (190°C).
In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
Add carrots, celery, and zucchini. Cook for 5–7 minutes until just tender.
Stir in kidney beans, diced tomatoes, tomato sauce, oregano, basil, salt, and pepper.
Add uncooked elbow macaroni and vegetable broth. Simmer for 5 minutes.
Transfer the mixture to a greased casserole dish. Cover with foil and bake for 25 minutes.
Uncover, sprinkle with mozzarella and Parmesan if using, and bake for another 10 minutes until the top is golden and bubbly.