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5.0 from 9 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
48 mins
Servings: 8 Servings
Calories: 526 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. In a very large bowl, stir together cottage cheese, eggs, lemon juice, 1/2 cup Parmesan cheese, salt, and pepper.
  2. Bring about 2 quarts of water to a boil in a 3-quart pot. Add about a tablespoon of salt.
  3. While it's heating up, cut your broccoli into similar-sized florets.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add the white beans, 1/2 cup basil, and 1 cup of shredded mozzarella. Stir well.
  9. Grease a deep 9x13 inch casserole dish and preheat your oven to 375 degrees F.
  10. 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.
  11. 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

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

% 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.