If you’re craving a vibrant dish that truly celebrates the sunny flavors of the season, this Tomato Basil Summer Veggie Casserole Recipe is about to become your new favorite. Bursting with fresh tomatoes, fragrant basil, tender broccoli, creamy cheeses, and a medley of textures from pasta and white beans, this casserole is a delicious way to savor summer’s bounty in every bite. It’s wholesome, comforting, and bright all at once—a perfect crowd-pleaser that feels homemade but special enough to impress.
Ingredients You’ll Need
This Tomato Basil Summer Veggie Casserole Recipe shines thanks to a simple lineup of fresh, garden-inspired ingredients. Each one plays a key role in layering flavors, textures, and colors to create a dish that’s as pleasing to the eyes as it is to the palate.
- Cottage cheese: Provides a creamy, tangy base that adds moisture and richness without overwhelming the other flavors.
- Eggs: Bind everything together so the casserole sets beautifully as it bakes.
- Lemon juice: Brightens the mix with subtle acidity to balance the creamy cheese and sweet veggies.
- Parmesan cheese: Adds a salty, nutty depth that enriches the overall taste.
- Salt and black pepper: Essential for seasoning to bring out each ingredient’s natural character.
- Broccoli crowns: Introduce a lovely green crunch and earthy flavor—fresh or thawed frozen works well.
- Rotini pasta: The multicolored kind offers a fun look and perfect bite-sized twists to hold the sauce and cheese.
- Large tomato and cherry tomatoes: Freshness at its best, contributing juicy bursts and vibrant red hues throughout.
- Onion and garlic: Bring a savory foundation either raw for a punch or lightly sautéed for mellow sweetness.
- White beans: Creamy and hearty, they boost protein and texture effortlessly.
- Basil leaves: Both chopped in the mix and used fresh as garnish, their herbal fragrance is the ultimate summer touch.
- Mozzarella (shredded and fresh): Melts into gooey perfection, making every bite cheesy and luscious.
- Olive oil: A drizzle enriches the casserole’s top with a silky finish and helps the cheese brown beautifully.
How to Make Tomato Basil Summer Veggie Casserole Recipe
Step 1: Prepare the Cheese Mixture
Start by whisking together cottage cheese, eggs, freshly squeezed lemon juice, half a cup of Parmesan cheese, salt, and pepper in a large bowl. This combination forms a creamy, flavorful binding agent that will set the entire casserole while adding bright and savory notes.
Step 2: Cook the Broccoli
Bring about two quarts of salted water to a rapid boil. While waiting, chop your broccoli into similarly sized florets for even cooking. Add the broccoli to the boiling water, cover immediately, and let it steam for three minutes. Use a slotted spoon to scoop the broccoli out, keeping it slightly tender and still vibrant. Don’t drain the water yet, as you’ll reuse it for the pasta.
Step 3: Cook the Pasta
Bring the water back to a boil, then add the rotini pasta. Cook until just al dente so it maintains the perfect bite after baking. Drain the pasta thoroughly and add it directly into your big bowl with the broccoli and cheese mixture.
Step 4: Add Fresh Vegetables and Aromatics
Stir in the chopped large tomato, halved cherry tomatoes (reserve about a cup for topping), and diced onion along with minced garlic. If the idea of raw onions or garlic is a bit strong for you, a quick sauté until fragrant will soften their bite and meld flavors nicely.
Step 5: Incorporate Beans and Herbs
Next up are the white beans and half a cup of chopped fresh basil leaves. These components enhance the casserole’s heartiness and introduce a lovely herbal brightness that balances the richness of the cheeses.
Step 6: Mix in the Mozzarella
Add in one cup of shredded mozzarella to the bowl and mix thoroughly. This will give the casserole that luscious, melty texture everyone loves. Your filling is now prepped and ready to be layered!
Step 7: Assemble the Casserole
Grease a deep 9×13-inch casserole dish, then pour in your vibrant mixture. Distribute the reserved cherry tomato halves evenly on top for eye-catching color, followed by scattered fresh mozzarella chunks and a sprinkle of Parmesan cheese. Drizzle one to two tablespoons of olive oil over the surface. This final touch will help the top turn golden and irresistible.
Step 8: Bake to Perfection
Slide the casserole into a preheated 375°F oven and bake for about 35 minutes until the cheese topping bubbles and turns an inviting golden brown. The smell in your kitchen will be absolutely mouthwatering. Once out of the oven, immediately scatter additional fresh chopped basil over the top for that signature aromatic finish.
How to Serve Tomato Basil Summer Veggie Casserole Recipe
Garnishes
A sprinkle of freshly chopped basil not only adds a splash of deep green but delivers an herbaceous pop that complements the roasted tomatoes and creamy cheeses wonderfully. Consider adding a light drizzle of quality olive oil or even a dusting of extra Parmesan for a touch of elegance.
Side Dishes
This casserole is so rich with veggies and cheese, you can keep sides simple. A crisp mixed green salad with a lemon vinaigrette or some warm, crusty bread offers great contrast. For something heartier, a light grilled chicken or fish pairs nicely for a full summer meal.
Creative Ways to Present
Serve it straight from the baking dish family-style for cozy gatherings, or plate individual portions with a fresh basil sprig and a wedge of lemon on the side. You can even cut it into squares for picnics or potlucks—this casserole holds its shape beautifully when cooled.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole covered in an airtight container in the refrigerator. It will remain delicious for up to 4 days. The flavors actually deepen as it rests, making it a wonderful next-day meal.
Freezing
This Tomato Basil Summer Veggie Casserole Recipe freezes well if you want to prep in advance. Wrap tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F, covered with foil to prevent over-browning, until warmed through (about 15-20 minutes). Alternatively, microwave individual portions for a quick lunch, though the oven method best preserves that lovely baked texture.
FAQs
Can I use other types of pasta instead of rotini?
Absolutely! Rotini is great for holding onto the sauce, but penne, fusilli, or even small shells work wonderfully too. Just pick a pasta shape that complements the chunky texture of the veggies and cheese.
Do I have to use both shredded and fresh mozzarella?
Using both types provides layered gooeyness and a pleasant contrast in texture. Fresh mozzarella melts softer and delicately, while shredded mozzarella adds stretch and volume. You can adjust amounts or use only one kind if preferred.
Can this casserole be made vegetarian?
This recipe is already vegetarian-friendly since it relies on cheese and beans for protein without any meat. Just confirm your Parmesan cheese is vegetarian if that’s important to you.
Is it okay to use frozen broccoli?
Certainly! If fresh broccoli isn’t available, frozen florets are a convenient option. Just thaw them fully and pat dry so your casserole isn’t watery. Cooking time remains the same.
Can I add other vegetables to the casserole?
Feel free to get creative! Summer squash, zucchini, or bell peppers would be lovely additions. Just chop to similar sizes and incorporate where you add the tomatoes and onions.
Final Thoughts
I can’t wait for you to try this Tomato Basil Summer Veggie Casserole Recipe—it’s the kind of dish that tastes like sunshine on a plate. Bright, comforting, and packed with fresh veggies and melty cheese, it’s perfect for sharing with family and friends during those warm months. Once you make it, I promise it will become a regular request at your table.
Print
Tomato Basil Summer Veggie Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tomato Basil Summer Veggie Casserole is a vibrant, hearty dish perfect for showcasing seasonal produce. Combining tender broccoli and rotini pasta with creamy cottage cheese, fresh tomatoes, white beans, and a medley of cheeses, this casserole is baked to golden perfection and finished with fragrant fresh basil. It’s ideal as a satisfying vegetarian main course that’s both comforting and full of summery flavors.
Ingredients
Dairy & Eggs
- 16 ounces cottage cheese
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 8 ounces fresh mozzarella, chopped
- 1/4 cup grated Parmesan (for topping)
Vegetables & Herbs
- 1 pound broccoli (2 crowns or frozen florets, thawed)
- 1 large tomato, chopped
- 1 pint cherry tomatoes (divided)
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped (for mixing)
- 1/4 cup fresh basil leaves, chopped (for garnish)
Pantry & Others
- 12 ounces rotini pasta (multicolored preferred)
- 15 ounces white beans (1 can, drained)
- 1 lemon, juiced (about 1/4 cup)
- 2 teaspoons salt
- 1 teaspoon black pepper
- Olive oil (1 to 2 tablespoons for drizzling)
Instructions
- Prepare the cheese mixture: In a very large bowl, combine the cottage cheese, eggs, lemon juice, 1/2 cup grated Parmesan, salt, and black pepper. Stir well until the mixture is smooth and evenly combined.
- Boil water for broccoli: Bring approximately 2 quarts of water to a boil in a 3-quart pot and add about a tablespoon of salt to season.
- Prepare broccoli florets: While the water heats, chop your broccoli crowns into evenly sized florets to ensure uniform cooking.
- Blanch broccoli: When the water boils, add the broccoli florets and immediately cover with a lid. Keep heat on high and set a timer for 3 minutes. Using a slotted spoon, carefully remove the broccoli without draining the water and add it directly to the bowl with the cottage cheese mixture.
- Cook the pasta: Bring the water back to a rolling boil, then add the rotini pasta. Cook according to package instructions until al dente. Drain the pasta in a colander and add it to the bowl with the broccoli and cheese mixture, stirring to combine.
- Add tomatoes: Add the chopped large tomato to the bowl. Slice the cherry tomatoes in half, reserving about one cup for the casserole topping and adding the rest to the mixture.
- Add onion and garlic: Stir in the chopped onions and minced garlic. For a milder flavor, sauté onions and garlic briefly in olive oil before adding them to the bowl, as they remain mostly raw after baking.
- Mix in beans, basil, and cheese: Add the drained white beans, 1/2 cup chopped fresh basil, and 1 cup shredded mozzarella. Stir thoroughly to ensure all ingredients are well distributed.
- Prepare casserole dish and oven: Grease a deep 9×13 inch casserole dish with olive oil or butter. Preheat your oven to 375°F (190°C).
- Assemble the casserole: Pour the veggie and cheese mixture into the prepared dish. Evenly distribute the reserved cherry tomato halves on top. Sprinkle with the chopped fresh mozzarella and 1/4 cup Parmesan cheese. Drizzle 1 to 2 tablespoons of olive oil over the top for added richness.
- Bake and garnish: Bake in the preheated oven for about 35 minutes, or until the cheese topping is bubbly and golden brown. Once done, immediately sprinkle the casserole with the remaining fresh chopped basil leaves. Serve warm.
Notes
- For a milder onion and garlic flavor, briefly sauté them before mixing; raw pieces will retain a strong taste after baking.
- You can use frozen broccoli florets if fresh ones are unavailable; thaw completely before blanching.
- Baking time may vary depending on oven type; watch for the cheese to turn golden brown as an indicator of doneness.
- Feel free to substitute rotini pasta with any similarly sized short pasta.
- This casserole keeps well and makes excellent leftovers for next-day meals.
