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.
Original recipe makes 6 servings
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
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
1 hr 15 mins
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9×13 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.
Calories: 422 kcal
Carbohydrates: 71.7 g
Cholesterol: 6 mg
Fat: 8.6 g
Fiber: 6.5 g
Protein: 15.8 g
Sodium: 504 mg