I love this recipe because it’s packed with vegetables, easy to assemble, and feeds a crowd without much effort. It has all the familiar minestrone flavors I enjoy, but in a baked, cheesy form that feels extra comforting. I also like how flexible it is, since it works well for weeknight dinners, meal prep, or sharing with family.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by preheating the oven to 350°F (180°C) and lightly greasing a 3-quart baking dish.
I bring a large pot of water to a boil and cook the pasta for the minimum time listed on the package, just until tender. I drain it well and transfer it to a large mixing bowl.
While the pasta cooks, I heat the olive oil in a large skillet over medium heat. I add the onion, carrots, and celery, cover the skillet, and cook while stirring occasionally until the carrots are just tender. Then I add the zucchini and garlic and cook for about one more minute until fragrant.
I add the cooked vegetables to the bowl with the pasta, followed by the kidney beans, cannellini beans, diced tomatoes, frozen green beans, tomato sauce, 1/4 cup of the Parmesan cheese, Italian seasoning, salt, and black pepper. I stir everything together until well combined.
I transfer the mixture into the prepared baking dish and cover it with foil. I bake it for 20 minutes, then remove the foil and sprinkle the mozzarella cheese evenly over the top. I return it to the oven and bake for another 10 to 15 minutes, until everything is heated through and the cheese is melted.
Before serving, I sprinkle the remaining Parmesan cheese and fresh herbs over the top.
Servings and Timing
This recipe makes about 8 servings.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: about 1 hour
Variations
I sometimes add spinach or kale during the last few minutes of baking for extra greens. When I want more protein, I stir in cooked Italian sausage or extra beans. I also like swapping the pasta shape depending on what I have, as long as it’s a sturdy noodle.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm portions in the oven or microwave until heated through. If it looks a little dry, I add a splash of tomato sauce or water before reheating.
FAQs
Can I make this casserole ahead of time?
I often assemble it ahead, refrigerate it, and bake it just before serving.
Do I need to fully cook the pasta first?
I cook it just to al dente so it doesn’t become too soft while baking.
Can I make this vegetarian?
This recipe is already vegetarian, which is one of the reasons I love it.
Can I freeze this casserole?
I freeze it after baking and cooling, then thaw overnight in the fridge before reheating.
What can I use instead of mafalda pasta?
I use other short pasta shapes like penne or rotini if needed.
Can I reduce the cheese?
I can reduce the cheese slightly, but I like how it adds richness and texture.
Is this recipe kid-friendly?
I find it very kid-friendly because of the pasta and mild tomato flavor.
Can I add more vegetables?
I often add extra zucchini, bell peppers, or mushrooms depending on what I have.
What herbs work best on top?
I like basil or oregano, but parsley also works well.
Does this taste like minestrone soup?
It has the same flavors, just in a thicker, baked form that feels more filling.
Conclusion
This Minestrone Casserole is one of my go-to comfort meals when I want something hearty, wholesome, and easy to make. I love how the vegetables, beans, pasta, and cheese come together into a cozy dish that feels familiar yet a little different. It’s a recipe I enjoy making again and again for both everyday dinners and sharing with others.
A hearty Minestrone Casserole that transforms classic minestrone soup flavors into a comforting baked dish with pasta, vegetables, beans, tomato sauce, and melted cheese.
Ingredients
4 cups dried mafalda pasta (mini lasagna noodles)
2 tbsp olive oil
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
1 zucchini, quartered lengthwise and sliced
2 cloves garlic, minced
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can diced tomatoes with Italian herbs
1 (15 oz) can tomato sauce
1 cup frozen cut green beans
1/2 cup grated Parmesan cheese, divided
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup shredded mozzarella cheese
Chopped fresh basil and/or oregano
Instructions
Preheat oven to 350°F (180°C) and lightly grease a 3-quart baking dish.
Cook pasta in a large pot of boiling water for the minimum time listed on the package until just tender. Drain well and transfer to a large bowl.
Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cover, and cook until carrots are just tender.
Add zucchini and garlic and cook for about 1 minute until fragrant.
Add cooked vegetables to the pasta bowl along with kidney beans, cannellini beans, diced tomatoes, frozen green beans, tomato sauce, 1/4 cup Parmesan cheese, Italian seasoning, salt, and black pepper.
Stir until everything is well combined.
Transfer mixture to the prepared baking dish and cover with foil.
Bake for 20 minutes.
Remove foil, sprinkle mozzarella cheese over the top, and return to oven.
Bake uncovered for another 10–15 minutes until heated through and cheese is melted.
Sprinkle with remaining Parmesan cheese and fresh herbs before serving.
Notes
Cook pasta just to al dente to avoid over-softening.
Add spinach or kale during the last few minutes for extra greens.
A splash of tomato sauce can be added when reheating if needed.
