“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
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 422 cal
- 21%
- Fat
- 8.6 g
- 13%
- Carbs
- 71.7 g
- 23%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"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 ..." See morethe 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!"
Renu
"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 doubl..." See moreed 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!"
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