Rating: 3.5 stars
24 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3

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 Summary

cook:
50 mins
total:
1 hr 15 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

422 calories; protein 15.8g; carbohydrates 71.7g; fat 8.6g; cholesterol 6mg; sodium 504.5mg. Full Nutrition
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