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
Scale
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.
