Pasta and Bean Casserole

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.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 422 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• ½ cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• black pepper to taste
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (16 ounce) package seashell pasta
• 1 (15 ounce) can garbanzo beans
• 1 teaspoon basil
• 1 medium onion, peeled and diced
• 1 jalapeno pepper, minced (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish.

Step 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.

Step 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.

Step 4

Bake in preheated oven for 30 to 40 minutes, or until cheese is melted and bubbly.