Minestrone Casserole Recipe

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Cook Time: 40 minutes

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 for garnish

Directions:

Step 1: Gather all the ingredients. Preheat the oven to 350F (180C) and lightly coat a 3-quart baking dish with nonstick cooking spray.

Step 2: Bring a large pot of water to a boil. Add the pasta and cook it, covered, for the minimum time indicated on the package. Once done, drain and transfer the pasta to a large bowl.

Step 3: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cover and cook, stirring occasionally, until the carrots are just tender, about 5 to 8 minutes.

Step 4: Add the zucchini and garlic to the skillet. Cook and stir for an additional 1 minute until fragrant.

Step 5: Add the carrot mixture, beans, diced tomatoes, green beans, tomato sauce, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper to the bowl with the cooked pasta. Stir everything well to combine.

Step 6: Transfer the pasta mixture into the prepared baking dish and cover it with foil. Bake in the preheated oven for 20 minutes.

Step 7: After 20 minutes, remove the foil and top the dish with shredded mozzarella cheese. Continue baking for another 10 to 15 minutes until heated through and the cheese is melted and bubbly.

Step 8: Once out of the oven, sprinkle the remaining Parmesan cheese over the top and garnish with fresh basil and/or oregano before serving.

Cook's Note: You can substitute 8 ounces of ditali pasta for the mafalda if you prefer.

Nutrition Facts (per serving):

• Calories: 356
• Fat: 9g (11% Daily Value)
• Saturated Fat: 3g (15% Daily Value)
• Cholesterol: 33mg (11% Daily Value)
• Sodium: 859mg (37% Daily Value)
• Total Carbohydrate: 53g (19% Daily Value)
• Dietary Fiber: 10g (35% Daily Value)
• Total Sugars: 7g
• Protein: 19g (37% Daily Value)
• Vitamin C: 20mg (22% Daily Value)
• Calcium: 258mg (20% Daily Value)
• Iron: 5mg (28% Daily Value)
• Potassium: 1000mg (21% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Rich Heritage of Minestrone Casserole

Minestrone casserole is a creative adaptation of the traditional Italian minestrone soup, transforming a hearty, vegetable-packed broth into a satisfying baked dish. Originating from Italy, minestrone has been a staple in Italian households for centuries, with early versions dating back to Roman times when legumes, vegetables, and grains were combined into simple yet nourishing meals. Over time, this humble soup evolved into regional variations, each reflecting the local produce and culinary preferences.

Regional Nuances Across Italy

While minestrone soup varies widely across Italy, the casserole version often incorporates baked pasta, a method that gained popularity in Northern Italy where richer, oven-cooked dishes are common. In Liguria, for example, it may include pesto for added flavor, while in Tuscany, beans such as cannellini and hearty greens are emphasized. Southern Italian versions might use more tomatoes and olive oil, creating a richer, tangier profile. The choice of pasta can also differ: mafalda or small tubular pastas are preferred for holding the sauce and vegetables together during baking.

How Minestrone Casserole Stands Out

Unlike its soup counterpart, minestrone casserole is baked, allowing the flavors of vegetables, beans, and tomato sauce to meld while achieving a satisfying cheesy top layer. This method gives it a firmer texture and makes it an ideal main dish rather than a starter. While lasagna or vegetable gratins also feature layers and cheese, minestrone casserole retains a mix of diverse vegetables and beans that provide a distinct, rustic Italian character, setting it apart from more homogeneous baked pasta dishes.

Typical Serving Occasions

Minestrone casserole is versatile, often served as a comforting family dinner or at casual gatherings. It pairs well with fresh bread, a simple salad, or a glass of Italian wine. Its hearty composition makes it particularly popular during colder months, and leftovers can be easily reheated, making it a favorite for busy households. It is also a common feature in Italian-American restaurants, where home-style comfort foods are celebrated.

Fascinating Facts and Culinary Notes

• The casserole version was likely inspired by the Italian love of pasta al forno, or baked pasta dishes, which allow for creative layering of ingredients.
• Minestrone is naturally vegetarian, but the casserole format allows optional additions of sausage, chicken, or pancetta for those seeking extra protein.
• The dish is highly adaptableseasonal vegetables, different beans, or alternative cheeses can be used without compromising the essence of the recipe.
• In traditional Italian households, minestrone is considered a whatevers-in-the-fridge meal, showcasing the ingenuity and resourcefulness of home cooks.
• Adding a layer of mozzarella and Parmesan creates a golden, bubbly crust that enhances both presentation and flavor, a feature not present in the original soup.

In essence, minestrone casserole is a modern twist on a centuries-old Italian classic, combining the best of rustic tradition with the comfort of baked pasta dishes. Its adaptability, rich flavor, and wholesome ingredients make it a beloved choice across regions and generations.

FAQ about Minestrone Casserole Recipe

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