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Pasta and Bean Casserole

Rated as 3.25 out of 5 Stars
0

"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

1 h 15 m servings 422
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 422 calories; 8.6 71.7 15.8 6 504 Full nutrition

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Reviews

Read all reviews 15
  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 ...

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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 ...

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...

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.

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 n...

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 ...

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!

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 ...

Moderate at best!!

Was a pretty good recipe.