Recipes and Cooking Caprese Casserole 3.9 (8) 1 Review Tasty and healthy, this casserole combines rich mozzarella cheese, shell pasta, chickpeas, and tiny tomatoes for a hearty dinner casserole. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 25, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 35 mins Total Time: 1 hrs 10 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 12-14 ounce pkg. dried whole grain medium shell pasta 1 tablespoon olive oil 6 tablespoon thinly sliced shallots (3 medium) 4 cloves garlic, thinly sliced 8 cup lightly packed fresh baby spinach or torn Swiss chard leaves 2 cup cherry or grape tomatoes, halved 1 15 ounce can reduced-sodium garbanzo beans (chickpeas) or Great Northern beans, rinsed and drained ¾ cup thinly sliced fresh basil ½ cup pitted Kalamata olives, thinly sliced 2 cup bottled roasted red sweet peppers, drained ½ teaspoon salt 2 cup shredded mozzarella cheese (8 oz.) ¾ cup balsamic vinegar Directions Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. Cook pasta according to package directions. Drain pasta, reserving 3/4 cup of the cooking water. Set pasta and the reserved water aside. In a large skillet heat oil over medium heat. Add shallots and garlic; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; cook and stir about 1 minute more or just until spinach is wilted. Transfer spinach mixture to an extra-large bowl. Add pasta, 1 1/2 cups of the tomatoes, the beans, 1/2 cup of the basil, and the olives. In a blender or food processor combine roasted peppers, salt, and the reserved pasta cooking water. Cover and blend or process until smooth. Add to pasta mixture; stir to coat. Transfer mixture to the prepared baking dish. Bake, covered, 25 minutes. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until heated through and cheese is melted. Meanwhile, in a small saucepan bring vinegar to boiling over medium heat; reduce heat. Boil gently, uncovered, 5 to 10 minutes or until vinegar is reduced to 1/3 cup. Before serving, top pasta mixture with the remaining 1/2 cup tomatoes and the remaining 1/4 cup basil. Drizzle with the reduced vinegar. Rate it Print Nutrition Facts (per serving) 355 Calories 9g Fat 52g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 355 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 18mg 6% Sodium 706mg 31% Total Carbohydrate 52g 19% Total Sugars 9g Protein 17g Vitamin C 53.9mg 270% Calcium 321mg 25% Iron 4.5mg 25% Potassium 293mg 6% Folate, total 121.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.