Description
This hearty minestrone casserole turns the classic soup into a comforting, cheesy pasta bake filled with vegetables, beans, and flavorful tomato sauce, topped with melted mozzarella and Parmesan cheese.
Ingredients
Scale
Pasta
- 3 cups small shell pasta or other short pasta
Vegetables
- 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)
Beans and Tomatoes
- 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
Seasonings and Cheese
- 2 tablespoons olive oil
- 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 Oven: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside.
- Cook Pasta: 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. For firmer pasta, cook a few minutes less than package instructions.
- Sauté Vegetables: Heat a large 14-inch skillet over medium-high heat, then add 2 tablespoons olive oil. Add diced onion, carrots, and celery, cooking for 2-3 minutes until the onion becomes translucent.
- Add Garlic and Zucchini: Stir in minced garlic and sliced zucchini, and cook for 2 minutes to soften.
- Add Remaining Ingredients: Add chopped green beans, red kidney beans, navy beans, diced tomatoes with juice, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper. Stir well to combine and remove from heat.
- Combine Pasta and Cheese: Stir cooked pasta and grated Parmesan cheese into the vegetable mixture, then transfer everything into the prepared baking dish.
- Add Mozzarella and Bake: Sprinkle shredded mozzarella cheese evenly over the top, cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted, browned, and bubbling.
- Garnish and Serve: Remove from oven and garnish with chopped fresh parsley if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Reheat leftovers covered at 350°F for 20–25 minutes or in 30-second microwave intervals until heated through to 165°F.
- To make ahead or freeze, 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 when refrigerated, adding about 15 minutes to baking time; if frozen, bake for 25–30 minutes longer, then uncover and bake until bubbly and the center reaches 165°F.
- Use any short pasta you prefer, such as penne or rotini, as a substitute for small shell pasta.
- For a vegetarian diet, ensure the cheeses used are free from animal rennet.
