Minestrone Casserole

If you like my minestrone soup at all have Try this minestrone casserole. A cozy, veggie-filled soup you already love. Bake Hearty, Cheesy Pasta. feel the same Perfect for a weekday evening.

Minestrone Casserole Ingredients

• onion: White or yellow are standard, but if you want a milder flavor, shallots or red onions are also good.
• Additional Vegetables: Try a handful of mushrooms, green peppers, spinach or kale.
• Bean Exchange: Cannellini, navy, pinto, or garbanzo beans will all work. Drain and rinse.
• Add protein: Brown and crumble 1 pound ground beef or Italian sausage before adding vegetables.
• Pasta Shapes: Any short pasta can replace the small shells.
• green gram: It’s okay if it’s not fresh as long as it’s frozen or canned and drained.

How to Make Minestrone Casserole

1. Preparation and Boiling: Preheat oven to 350°F and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and set aside. If you like firmer pasta, cook it a few minutes less as it will continue to cook in the oven.
2. Sauté: Heat the olive oil in a large skillet over medium-high heat. Add the onions, carrots, and celery and cook until the onions are soft and translucent.
3. add: Add the garlic and pumpkin and cook briefly until fragrant.
4. Combine: Add green beans, beans, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Stir well and remove from heat.
5. row: Stir in the cooked pasta and Parmesan cheese, then transfer everything to the prepared baking dish.
6. baking: Top with mozzarella cheese and cover with foil. Bake until heated through, then uncover and continue baking until the cheese is melted, browned, and bubbly. Remove the baked minestrone casserole from the oven, garnish with fresh parsley if desired, and serve warm.

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Minestrone Casserole

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This hearty minestrone casserole turns a classic soup into a comforting, cheesy pasta bread.

lecture dinner, entei, main course, main dish

cooking American, Italian, Italian American

keyword easy minestrone casserole, minestrone bake, minestrone casserole, minestrone casserole recipe, vegetarian casserole, vegetarian dinner, vegetarian pasta

preparation time 25 minute minute

cooking time 40 minute minute

total time 1 hour hour 5 minute minute

night soil 8 night soil

calorie 428calorie

author Alyssa Rivers

equipment

• 1 9 x 13 inch baking dish

ingredient

• 3 cup small shell pasta Or other short pasta
• 2 tablespoon olive oil
• 1 cup diced onion About half a large onion
• ½ cup finely chopped carrots About 1 medium carrot
• ½ cup chopped celery About 1 large stem
• 1 tablespoon Minced garlic About 3 cloves
• 1 ½-2 cup sliced ​​pumpkin 1 large pumpkin, halved lengthwise and sliced ​​into ¼-inch thick slices
• 1 cup chopped fresh green beans 1 inch piece
• 1 (15 ounces) Can you do red kidney beans? Drained and rinsed
• 1 (15 ounces) Navy bean is also available. Drained and rinsed
• 1 (15 ounces) You can dice tomatoes not draining
• 1 (8 ounces) Tomato sauce available
• 3 tablespoon tomato paste
• 2 teaspoon italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup grated parmesan cheese
• 2 cup finely chopped mozzarella cheese
• chopped fresh parsley optional decoration

guideline

• Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch baking dish with nonstick cooking spray and set aside.
• Put salted water in a large pot and boil over high heat. 3 cups small shell pasta. Cook until al dente as directed on the package, then drain and set aside. If you prefer something a little more chewy than pasta, you may want to cook it a few minutes less than needed as it will continue to cook in the oven.
• Heat a large 14-inch skillet over medium heat and add: 2 tablespoons of olive oil. add 1 cup finely chopped onion, ½ cup finely chopped carrotsand ½ cup finely chopped celery Add to skillet and cook until onions are translucent, 2 to 3 minutes.
• add 1 tablespoon minced garlic and 1 ½-2 cups sliced ​​pumpkinThen cook for 2 minutes.
• add 1 cup chopped fresh green beans, 1 can (15 ounces) red kidney beans, 1 can (15 ounces) Navy Beans, 1 chopped tomato (15 ounces), 1 can (8 ounces) tomato sauce, 3 tablespoons tomato paste, 2 teaspoons Italian seasoning, 1 teaspoon saltand ½ teaspoon ground black pepper Add to skillet and stir to combine.
• Turn off the heat, add the prepared pasta and mix. ½ cup grated Parmesan cheese. Transfer to prepared baking dish.
• handful 2 cups finely shredded mozzarella cheese Spread the top evenly and cover with aluminum foil. Bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese on top is melted, brown, and bubbly.
• Remove the casserole from the oven and decorate with: chopped fresh parsley Before serving.

memo

Leftover storage and prep instructions (24-hour or freezer meals)

• refrigerator: Store leftovers in an airtight container for up to 7 days. Reheat at 350°F for 20 to 25 minutes or microwave in 30-second intervals until heated to 165°F.
• Instructions for make-ahead or freezer meals: Assemble through step 7 and let cool completely. Cover tightly and refrigerate for up to 24 hours, or freeze for up to 3 months. Bake as directed, about 15 minutes if refrigerated, or 25 to 30 minutes more if frozen, then uncover and bake until bubbly and center reaches 165°F.

nutrition

calorie: 428calorie | carbohydrate: 58g | protein: 22g | province: 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 | steel: 4mg

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