Easy Minestrone Casserole: A Taste of Home
Growing up, my family had a tradition of gathering around the dinner table every Sunday. It was a time for laughter, stories, and, of course, delicious food. One dish that always made an appearance was my grandmother’s minestrone. This Easy Minestrone Casserole is my homage to those cherished Sundays, combining the heartiness of a casserole with the vibrant flavors of Italy. It’s a dish that warms the soul and brings back fond memories.
What Makes It Special
This casserole stands out for several reasons:
- Comforting Layers: The combination of pasta, beans, and vegetables creates a filling meal that satisfies every craving.
- Big Flavor: With a blend of Italian herbs and spices, each bite bursts with flavor, transporting you straight to a cozy trattoria.
- Easy to Prepare: This recipe simplifies the traditional minestrone, making it accessible for busy weeknights without sacrificing taste.
- Customizable: You can easily adapt the ingredients based on what you have on hand, making it a versatile dish for any season.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 6
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups cooked pasta (like penne or fusilli)
- 1 cup shredded mozzarella cheese
Step-by-Step Instructions
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Preheat your oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
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Stir in the garlic and zucchini, cooking for an additional 2 minutes until fragrant.
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Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
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In a large mixing bowl, combine the cooked pasta with the vegetable mixture. Transfer to a greased casserole dish.
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Top with shredded mozzarella cheese and bake for 25-30 minutes, or until the cheese is bubbly and golden.
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Let it cool for a few minutes before serving. Enjoy your comforting casserole!
My Pro Tips
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For added depth of flavor, consider adding a splash of balsamic vinegar to the vegetable mixture.
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Feel free to swap in any seasonal vegetables you have on hand, such as spinach or bell peppers.
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If you want a bit of heat, sprinkle in some red pepper flakes while cooking the vegetables.
What to Serve With It
- Crusty garlic bread
- A fresh green salad with vinaigrette
- A glass of Chianti or sparkling water with lemon
FAQs
Q: Can I make this casserole ahead of time?
A: Absolutely! You can prepare it a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.
Q: Is this recipe vegetarian?
A: Yes, this Easy Minestrone Casserole is completely vegetarian and can easily be made vegan by omitting the cheese or using a dairy-free alternative.
The Heart of the Dish
This Easy Minestrone Casserole is more than just a meal; it’s a celebration of family, tradition, and the joy of cooking. Each time I prepare it, I’m reminded of my grandmother’s warm kitchen and the love that went into every dish. I hope it brings you as much comfort and happiness as it does for me.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different vegetables or spices. I’d love to hear your thoughts and any variations you come up with. Happy cooking!
Easy Minestrone Casserole: Comfort Food with Big Italian Flavor
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 4 cups cooked pasta (such as penne or fusilli)
- 1 cup shredded mozzarella cheese
- Crusty garlic bread (for serving)
- A fresh green salad with vinaigrette (for serving)
- A glass of Chianti or sparkling water with lemon (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Stir in the garlic and zucchini, cooking for an additional 2 minutes until fragrant.
- Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
- In a large mixing bowl, combine the cooked pasta with the vegetable mixture. Transfer to a greased casserole dish.
- Top with shredded mozzarella cheese and bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy your comforting casserole!
Nutrition Information
