Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Tasty and healthy, this casserole combines rich mozzarella cheese, shell pasta, chickpeas, and tiny tomatoes for a hearty dinner casserole.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

35 mins
35 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

355 calories; fat 9g; cholesterol 18mg; saturated fat 3g; carbohydrates 52g; mono fat 3g; insoluble fiber 9g; sugars 9g; protein 17g; vitamin a 5386.2IU; vitamin c 53.9mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 121.2mcg; vitamin b12 0.2mcg; sodium 706mg; potassium 293mg; calcium 321mg; iron 4.5mg.