Pasta and Bean Casserole

Name: Pasta and Bean Casserole
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon basil; 6 servings black pepper to taste; 425 grams garbanzo beans; 411 grams diced tomatoes with juice; 3 cloves garlic, minced; 1 green bell pepper, chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 2 Tbsps olive oil; 1 medium onion, peeled and diced; 1 teaspoon dried oregano; 454 grams package seashell pasta; 1 red bell pepper, chopped; 6 servings salt to taste; 118 milliliters shredded mozzarella cheese

Pastan and Bean Casserole might be just the main course you are searching for. One serving contains 452 calories, 17g of protein, and 10g of fat. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up basil, mozzarella cheese, seashell pasta, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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

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Cooking Oil

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Baking Pan

Oven

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.

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Pasta

Water

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Pot

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.

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Salt And Pepper