Pasta and Bean Casserole

Rating: 3.25 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.

By Cressida

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
422 calories; protein 15.8g; carbohydrates 71.7g; fat 8.6g; cholesterol 6mg; sodium 504.5mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Renu
Rating: 4 stars
08/05/2009
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! Read More
Helpful
(23)

Most helpful critical review

Allrecipes Community
Rating: 3 stars
11/04/2008
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! Read More
Helpful
(23)
24 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Renu
Rating: 4 stars
08/05/2009
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! Read More
Helpful
(23)
Allrecipes Community
Rating: 3 stars
11/04/2008
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! Read More
Helpful
(23)
Lizzie
Rating: 3 stars
01/09/2008
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. Read More
Helpful
(13)
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jgregory
Rating: 2 stars
08/28/2008
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. Read More
Helpful
(11)
Jenny
Rating: 4 stars
03/26/2009
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. Read More
Helpful
(6)
RSPPSMETZLER
Rating: 4 stars
08/06/2006
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! Read More
Helpful
(5)
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ZoeB
Rating: 4 stars
12/18/2009
Was a pretty good recipe. Read More
Helpful
(2)
Piper
Rating: 1 stars
02/10/2010
Moderate at best!! Read More
Helpful
(2)
AnnKB
Rating: 5 stars
03/29/2010
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! Read More
Helpful
(2)
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