Garbanzo Bean and Pasta Casserole

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

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.


This is one that I have. Hope it comes close to your original recipe.

Bernhard

chef.at.home


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