pasta and bean casserole

Ingredients

• Servings: 6
• 1 (16 ounce) package seashell pasta
• 2 tablespoons olive oil
• 1 medium onion, peeled and diced
• 3 cloves garlic, minced
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 jalapeno pepper, minced (optional)
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (15 ounce) can garbanzo beans
• 1 teaspoon basil
• 1 teaspoon dried oregano
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt to taste
• black pepper to taste
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). oil a 9x13 inch baking dish.
• 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.