Pasta and Bean Casserole Recipe -
Pasta and Bean Casserole Recipe
  • READY IN hrs

Pasta and Bean Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
Aug 05, 2009

This has become a family favourite after some small changes. On my first attempt, I found I loved the flavour of the sauce alone, but when mixed into the pasta it was too dry. Since then, I've doubled the sauce (the peppers, tomatoes & spices, but NOT the beans) and used less pasta (3 cups dry). I also have a slightly heavier hand with the cheese on top. Delicious!

Most Helpful Critical Review
Nov 04, 2008

After reading everyone's reviews, I made the following changes: 1. doubled the tomatoes to 28 oz 2. added 2 diced roma tomatoes 3. increased the cheese from 1/2 cup to 2.5 cups. I also mixed the cheese in instead of just leaving it on top. It turned out really well! Not dry at all and with lots of flavor--and there definitely wasn't too much cheese, even though I increased the amount so much. I did have trouble getting it to fit into a 13x9 casserole dish. There was too much food!

Jan 09, 2008

Easy to make and is open to substitutions, I added zucchini and substituted garbanzo for pinto beans and it turned out great. It was a little dry, I would recommend adding some liquid.

Aug 28, 2008

I substituted pinto beans for the garbanzo beans but was still disappointed. First, it was way too dry -- too much pasta, not enough of the "other stuff". Second, I didn't know this, but I'm not a fan of coriander. I didn't even finish my bowlful. I would have to change it a lot to make it again.

Mar 26, 2009

I only used about 12 ounces of gemelli pasta because I didn't want it to be too bland. It wasn't spicy at all with the jalapeno, I wouldn't leave it out! I mixed in a few ounces of cream cheese and mixed in the mozzarella too before I baked it.

Aug 06, 2006

I made this for my family. We are meat lovin' people, but this seems like a good alternative and we still get our protien. I also added zuccini that I had in the fridge. Good!

Mar 29, 2010

We LOVED this recipe and did make some adjustments that others suggested like less pasta, twice as much tomatoes, no coriander, and a little more cheese. If I hadn't told him, my husband would not have even paid attention to the fact that this was a vegetarian meal...that how wonderful it was!

Feb 10, 2010

Moderate at best!!


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  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 71.7 g
  • 23%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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