Tomato Basil Summer Veggie Casserole
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
48 mins
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Servings
8 Servings
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Calories
526 kcal
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Course
Main Course
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Cuisine
American
Tomato Basil Summer Veggie Casserole
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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.
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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
Nutrition Information
Show Details
Serving
1cup
Calories
526kcal
(26%)
Carbohydrates
58g
(19%)
Protein
35g
(70%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
120mg
(40%)
Potassium
935mg
(27%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
1501IU
(30%)
Vitamin C
76mg
(84%)
Calcium
483mg
(48%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 526kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Potassium | 935mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1501IU | 30% |
| Vitamin C | 76mg | 84% |
| Calcium | 483mg | 48% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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