We Turned Italian Penicillin Soup Into a Casserole for the Best 5-Ingredient Comfort-Food Dinner

This pastina casserole is warm and soothing with a savory, aromatic flavor from the combination of chicken broth and mirepoix. Parmesan adds a nutty complexity, and every bite tastes silky and comforting.

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Prep Time 10

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Pasta, Side Dish

Cuisine: American

Calories: 135

Ingredients Method Nutrition

Ingredients

1 cup frozen mirepoix from 1 [12-oz.] bag
12 ounces pastina about 2 cups
5 cups chicken broth
1 teaspoon jarred chicken stock base such as Better than Bouillon
3/4 ounce Parmesan cheese, grated with a Microplane grater about 1/2 cup, plus more for serving
Freshly ground black pepper

Method

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Microwave mirepoix in a small bowl, uncovered, on High until thawed, 1 to 2 minutes.
Add pastina, chicken broth, stock base, and thawed mirepoix to an 8-x 8-inch baking dish and stir carefully to combine. Cover with aluminum foil and very gently place in the oven.
Bake in the preheated oven until pastina is al dente (tender with a bite) and liquid is almost absorbed, 35 to 40 minutes. Remove foil carefully and stir in Parmesan cheese. Let sit for 5 minutes before serving.
Serve with additional Parmesan cheese and black pepper. Recipe developed by Isabelle Easter