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.
Ingredients
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2 tbsp olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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1 zucchini, diced
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) diced tomatoes
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1 can (8 oz) tomato sauce
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1 tsp dried oregano
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1 tsp dried basil
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Salt and pepper, to taste
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3/4 cup elbow macaroni (uncooked)
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2 cups vegetable broth
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1/2 cup shredded mozzarella (optional topping)
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1/4 cup grated Parmesan (optional topping)
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Chopped parsley, for garnish
Instructions
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Preheat oven to 375°F (190°C).
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In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
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Add carrots, celery, and zucchini. Cook for 5–7 minutes until just tender.
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Stir in kidney beans, diced tomatoes, tomato sauce, oregano, basil, salt, and pepper.
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Add uncooked elbow macaroni and vegetable broth. Simmer for 5 minutes.
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Transfer the mixture to a greased casserole dish. Cover with foil and bake for 25 minutes.
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Uncover, sprinkle with mozzarella and Parmesan if using, and bake for another 10 minutes until the top is golden and bubbly.
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Garnish with chopped parsley and serve warm.
Notes
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Can be made ahead and refrigerated before baking.
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Swap kidney beans for cannellini or chickpeas for a twist.
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For a vegan version, skip the cheese or use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian-Inspired
