Tomato Basil Summer Veggie Casserole
This easy and healthy casserole is a great way to use up all those vegetables from your garden. It feeds a crowd and tastes amazing! Perfect meatless dinner for a summer night.
Servings: 8 Servings
Calories: 526kcal
Ingredients
- 16 ounces cottage cheese
- 3 large eggs
- 1 lemon juiced (about 1/4 cup)
- 1/2 cup grated Parmesan
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 pound broccoli 2 crowns (or you can use frozen florets. Thaw them first.)*
- 12 ounces rotini pasta I used the multicolored kind
- 1 large tomato chopped**
- 1 pint cherry tomatoes divided
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 15 ounces white beans 1 can, drained
- 1/2 cup basil leaves chopped
- 1 cup shredded mozzarella
- 8 ounces mozzarella fresh, chopped
- 1/4 cup Parmesan
- olive oil
- 1/4 cup basil leaves fresh, chopped (for garnish)
Instructions
- In a very large bowl, stir together cottage cheese, eggs, lemon juice, 1/2 cup Parmesan cheese, salt, and pepper.
- Bring about 2 quarts of water to a boil in a 3-quart pot. Add about a tablespoon of salt.
- While it's heating up, cut your broccoli into similar-sized florets.
- When the water is boiling, add the broccoli then immediately cover with a lid. Keep the heat on high. Set a timer for 3 minutes, then use a slotted spoon (don't drain!) to remove the broccoli to the bowl with the cottage cheese.
- Bring the remaining water back up to a boil. Add the pasta and cook according to package directions until al dente. Drain in a colander, then add the noodles to the bowl and stir.
- Add the chopped tomato to the bowl. Slice the cherry tomatoes in half, and reserve about a cup for the top of the casserole. Throw the rest in the bowl.
- Add the chopped onions and garlic to the bowl. If you don't love raw onions/garlic, you can saute them in a little oil for a few minutes before adding them to the bowl. They won't become completely cooked in the oven, so be aware.
- Add the white beans, 1/2 cup basil, and 1 cup of shredded mozzarella. Stir well.
- Grease a deep 9x13 inch casserole dish and preheat your oven to 375 degrees F.
- Pour the mixture into the dish. Top with the remaining cherry tomato halves. Sprinkle with the chopped fresh mozzarella. Sprinkle with 1/4 up Parmesan. Drizzle the dish with a bit of olive oil, just a tablespoon or 2.
- Bake at 375 for about 35 minutes, or until the cheese is golden brown. When it's done baking, immediately sprinkle with fresh chopped basil. Serves a crowd!
Notes
*You can use zucchini instead of broccoli. No need to cook first, just toss it in.
**Use any kind of tomatoes you like (all regular or all cherry). I just used what I had on hand. Source: adapted from The Kitchn
**Use any kind of tomatoes you like (all regular or all cherry). I just used what I had on hand. Source: adapted from The Kitchn
Nutrition
Serving: 1cup | Calories: 526kcal | Carbohydrates: 58g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 120mg | Potassium: 935mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1501IU | Vitamin C: 76mg | Calcium: 483mg | Iron: 4mg