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Pasta and Bean Casserole

SUBMITTED 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."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 3.3 star rating.
Read Reviews (2)
PREP TIME  25 Min
COOK TIME  50 Min
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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 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


 
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Nutritional Information
Pasta and Bean Casserole

Servings Per Recipe: 6

Amount Per Serving

Calories: 451

  • Total Fat: 8.8g
  • Cholesterol: 5mg
  • Sodium: 562mg
  • Total Carbs: 77.3g
  •     Dietary Fiber: 7.5g
  • Protein: 17.1g

VIEW DETAILED NUTRITION

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