Pasta and Bean Casserole Recipe

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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!

—Renu

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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!

—KKH3

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22 Ratings

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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.

—Lizzie

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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.

—jgregory

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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.

—Jenny

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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!

—RSPPSMETZLER

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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!

—AnnKB

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Feb 10, 2010

Moderate at best!!

—Piper

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Nutrition

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.

Nutritional Information

Pasta and Bean Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 422
Calories from Fat: 77

% Daily Value *
Total Fat 8.6g 13 %
** Saturated Fat 2g 10 %
** Cholesterol 6mg 2 %
Sodium 504mg 20 %
** Potassium 415mg 12 %
Total Carbohydrates 71.7g 23 %
Dietary Fiber 6.5g 26 %
Protein 15.8g 32 %
** Sugars 5.8g
Vitamin A 24 %
Vitamin C 51 %
Calcium 19 %
Iron 51 %
** Thiamin 5 %
** Niacin 44 %
** Vitamin B6 28 %
** Magnesium 21 %
** Folate 106 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.