Garbanzo Bean and Pasta Casserole
 
1   16 ounce) package seashell pasta
2 Tbsp  olive oil
1 medium  onion, peeled and diced
3 clove  garlic, minced
1/2   green bell pepper, chopped
1/2   red bell pepper, chopped
1   jalapeno pepper, minced (optional)
1   145 ounce) can diced tomatoes with juice
1   15 ounce) can garbanzo beans
1 tsp  basil
1 tsp  dried oregano
1 tsp  ground paprika
1 tsp  ground cumin
1 tsp  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 
 
 
-- 
(ID: 5262) Mirror: rec.food.recipes: Thu, Nov 4, 2004


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