Pasta and Bean Casserole Recipe
Add a photo
1 of 1 Photo

Pasta and Bean Casserole

By: Cressida  
"An easy do-ahead dish perfect for potlucks and dinner parties. This hearty and flavorful vegetarian dish can easily be made vegan and will satisfy everyone."

Rating: This weblink has been rated 8 times with an average star rating of 3.3 Read Reviews (7)

Rate/Review | 343 people have saved this

Prep Time:
25 Min
Cook Time:
50 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 1 (16 ounce) package seashell pasta
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 jalapeno pepper, minced (optional)
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (15 ounce) can garbanzo beans
  • 1 teaspoon basil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt to taste
  • black pepper to taste
  • 1/2 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain.
  3. Heat olive oil in a skillet over medium heat. Cook onion in oil until soft, then add garlic and red and green peppers. Stir in jalapeno, if desired. Continue cooking for 2 more minutes. Stir in tomatoes and garbanzo beans. Season with basil, oregano, paprika, cumin, coriander, and salt and pepper. Simmer with 5 minutes. Remove from heat, and stir in pasta. Transfer to prepared baking dish, and top with cheese.
  4. Bake in preheated oven for 30 to 40 minutes, or until cheese is melted and bubbly.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 366 | Total Fat: 8g | Cholesterol: 6mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2008 by Lizzie 
Easy to make and is open to substitutions, I added zucchini and substituted garbanzo for pinto... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by KKH3 
After reading everyone's reviews, I made the following changes: 1. doubled the tomatoes to... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2008 by jgregory 
I substituted pinto beans for the garbanzo beans but was still disappointed. First, it was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2006 by RSPPSMETZLER 
I made this for my family. We are meat lovin' people, but this seems like a good alternative... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by Renu 
This has become a family favourite after some small changes. On my first attempt, I found I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2009 by Jenny Supporting Member (Click to learn more about Supporting Membership)
I only used about 12 ounces of gemelli pasta because I didn't want it to be too bland. It... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2009 by HYGEIA 
I thought that this was a nice dish, but nothing too exciting for me. I'm not sure if I would... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?