Minestrone Casserole is a comforting baked dish that takes everything you love about classic Italian minestrone soup and transforms it into a hearty, cheesy family dinner. This comforting Minestrone Casserole takes everything you love about classic Italian minestrone soup and transforms it into a hearty, cheesy baked dish that’s perfect for family dinners. Packed with vegetables, beans, pasta, and rich tomato flavor, this casserole is both satisfying and easy to prepare. It’s a great make-ahead meal and tastes even better the next day.
Why You’ll Love This Minestrone Casserole
This minestrone casserole is wholesome, filling, and incredibly flexible. You can customize it with whatever vegetables you have on hand, and it’s a perfect vegetarian main dish or side. The combination of tender pasta, savory tomato sauce, and melted cheese makes it comforting without being heavy.
Ingredients for Minestrone Casserole
Original recipe (1X) yields 8 servings
- 2 cups dried mafalda pasta (mini lasagna noodles)
- 1 tbsp olive oil
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1/2 onion, chopped
- 1 zucchini, quartered lengthwise and sliced
- 2 cloves garlic, minced
- 1 can red kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes with Italian herbs
- 1 can tomato sauce
- 1 cup cut green beans
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh basil
How to Make Minestrone Casserole
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
- Cook the mafalda pasta in salted water until just al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in the zucchini and garlic, and cook for 1–2 minutes until fragrant.
- Add the diced tomatoes, tomato sauce, kidney beans, cannellini beans, green beans, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Remove from heat and gently fold in the cooked pasta and half of the grated Parmesan cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmesan and shredded mozzarella evenly on top.
- Bake uncovered for 25–30 minutes, or until bubbly and lightly golden on top.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh basil before serving.
Tips and Variations
- Add spinach or kale during the last few minutes of cooking for extra greens.
- Swap mozzarella with provolone or fontina for a richer flavor.
- For a protein boost, add cooked Italian sausage or shredded chicken.
- This casserole freezes well—perfect for meal prep.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
If you enjoy comforting pasta dinners, you may also love this Cheesy Chicken Pasta Bake