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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Pasta, Side Dish
Cuisine: American
Calories: 135
Ingredients Method Nutrition

Ingredients
  

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
 

  1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. Microwave mirepoix in a small bowl, uncovered, on High until thawed, 1 to 2 minutes.
  3. 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.
  4. 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.
  5. Serve with additional Parmesan cheese and black pepper. Recipe developed by Isabelle Easter

Nutrition

Calories: 135kcalCarbohydrates: 19gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 12mgSodium: 932mgFiber: 2gSugar: 2g

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