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Minestrone Casserole

This hearty minestrone casserole turns the classic soup into a comforting, cheesy pasta bake.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dinner, entee, Main Course, main dish
Cuisine: American, Italian, Italian American
Keyword: Easy Minestrone Casserole, minestrone bake, Minestrone Casserole, Minestrone Casserole Recipe, Vegetarian casserole, vegetarian dinner, vegetarian pasta
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish

Ingredients

  • 3 cups small shell pasta or other short pasta
  • 2 tablespoons olive oil
  • 1 cup diced onion about half a large onion
  • ½ cup diced carrots about 1 medium carrot
  • ½ cup diced celery about 1 large stalk
  • 1 tablespoon minced garlic about 3 cloves
  • 1 ½-2 cups sliced zucchini about 1 large zucchini, cut in half lengthwise and sliced ¼-inch thick
  • 1 cup chopped fresh green beans 1-inch pieces
  • 1 (15-ounce) can red kidney beans drained and rinsed
  • 1 (15-ounce) can navy beans drained and rinsed
  • 1 (15-ounce) can diced tomatoes not drained
  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • chopped fresh parsley optional garnish

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside.
  • Bring a large pot of salted water to a rolling boil over high heat, and add 3 cups small shell pasta. Cook as directed on the package for al dente, then drain and set aside. If you prefer more bite to your pasta, I recommend cooking it a few minutes less than called for, since it will continue to cook in the oven.
  • Heat a large 14-inch skillet over medium-high heat, then add 2 tablespoons olive oil. Add 1 cup diced onion, ½ cup diced carrots, and ½ cup diced celery to the skillet and cook for 2-3 minutes, until the onion is translucent.
  • Add 1 tablespoon minced garlic and 1 ½-2 cups sliced zucchini, then cook for 2 minutes.
  • Add 1 cup chopped fresh green beans, 1 (15-ounce) can red kidney beans, 1 (15-ounce) can navy beans, 1 (15-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, 3 tablespoons tomato paste, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon ground black pepper to the skillet and stir to combine.
  • Remove from the heat and stir in the reserved pasta and ½ cup grated Parmesan cheese. Transfer to the prepared baking dish.
  • Sprinkle 2 cups shredded mozzarella cheese evenly over the top and cover with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese on top is melted, browned, and bubbling.
  • Remove the casserole from the oven and garnish with chopped fresh parsley before serving.

Notes

Storing Leftovers & Make Ahead Instructions (24 HR or Freezer Meal) 
  • Fridge: Store leftovers in an airtight container for up to 7 days. Reheat covered at 350°F for 20–25 minutes, or microwave in 30-second intervals until heated through to 165°F.
  • Make Ahead or Freezer Meal Instructions: Assemble through step 7 and let cool completely. Cover tightly and refrigerate up to 24 hours or freeze up to 3 months. Bake as directed, adding about 15 minutes if refrigerated, or 25–30 minutes if frozen, then uncover and bake until bubbly and the center reaches 165°F.

Nutrition

Calories: 428kcal | Carbohydrates: 58g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 1224mg | Potassium: 826mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2036IU | Vitamin C: 17mg | Calcium: 297mg | Iron: 4mg

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