Name: We Turned Italian Penicillin Soup Into a Casserole for the Best 5-Ingredient Comfort-Food Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
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

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.

50 min total 10 min prep 35 min cook 6 135 cal

Ingredients

6 serv.

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

Instructions

Tap a step to mark it done

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