Pasta and Bean Casserole

Pasta and Bean Casserole

Cressida 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."

Ingredients 1 h 15 m {{adjustedServings}} servings 422 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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.
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Reviews 13

  1. 22 Ratings


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!


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!


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.