What is the secret ingredient in minestrone soup?

The real magic comes from the combination of aromatics—especially the garlic sautéed with onion, carrot, and celery. Some also swear by a Parmesan rind simmered in for depth. In the casserole version, it’s the mozzarella and fresh herbs baked on top that elevate it.

What is the difference between minestrone and minestrone?

This sounds like a trick question, but it often refers to variations. “Minestrone” may refer to the soup, while “minestrone casserole” is a baked reinterpretation. Same flavors, different execution.

What is the thickening agent for minestrone?

In soups, it's often the starch from pasta or beans. For this casserole, the tomato sauce naturally thickens during baking, and cheese adds body and texture.

What is the main ingredient in a traditional minestrone soup?

Vegetables like zucchini, carrots, and green beans take center stage. Beans and tomatoes round it out, just like in this baked version—making minestrone casserole a wholesome, one-dish meal.

Minestrone Casserole – Simple, Surprising Dinner Your Family Will Love

Name: Minestrone Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 4 cups dried mafalda pasta (mini lasagna noodles); 2 tablespoons olive oil; 2 carrots, sliced; 2 stalks celery, sliced; 1 onion, chopped; 1 zucchini, quartered lengthwise and sliced; 2 cloves garlic, minced; 1 (15-ounce) can red kidney beans; 1 (15-ounce) can cannellini beans; 1 (15-ounce) can diced tomatoes with Italian herbs; 1 (15-ounce) can tomato sauce; 1 cup frozen cut green beans; 1/2 cup grated Parmesan cheese, divided; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup shredded mozzarella cheese; Chopped fresh basil and/or oregano (optional)

Description

Minestrone casserole is a hearty baked dish combining pasta, vegetables, beans, and Italian-seasoned tomato sauce, topped with mozzarella and Parmesan cheese.

Ingredients

Scale

4 cups dried mafalda pasta (mini lasagna noodles)

2 tablespoons olive oil

2 carrots, sliced

2 stalks celery, sliced

1 onion, chopped

1 zucchini, quartered lengthwise and sliced

2 cloves garlic, minced

1 (15-ounce) can red kidney beans

1 (15-ounce) can cannellini beans

1 (15-ounce) can diced tomatoes with Italian herbs

1 (15-ounce) can tomato sauce

1 cup frozen cut green beans

1/2 cup grated Parmesan cheese, divided

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup shredded mozzarella cheese

Chopped fresh basil and/or oregano (optional)

Instructions

1. Preheat oven to 350°F (180°C). Lightly grease a 3-quart baking dish with nonstick spray.

2. Bring a large pot of water to a boil. Cook pasta just until al dente, according to package instructions. Drain and transfer to a large mixing bowl.

3. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cover and cook 5–8 minutes, stirring occasionally, until just tender.

4. Add zucchini and garlic. Sauté for 1 more minute.

5. Add sautéed vegetables to the pasta bowl. Stir in red kidney beans, cannellini beans, diced tomatoes, green beans, tomato sauce, 1/4 cup Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well.

6. Transfer mixture to the prepared baking dish. Cover with foil.

7. Bake for 20 minutes. Remove foil, top with mozzarella, and bake for an additional 10–15 minutes, until cheese is melted and bubbly.

8. Sprinkle with remaining Parmesan and fresh herbs before serving.

Notes

Feel free to swap mafalda pasta with rotini or penne.

You can make this ahead and refrigerate before baking.

To make it vegan, skip the cheese or use vegan cheese alternatives.

Store leftovers in an airtight container for up to 4 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 6g
Sodium: 580mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 15g
Cholesterol: 20mg

Keywords: minestrone casserole, baked pasta, Italian comfort food, Cut green beans, red kidney beans, cannellini beans