In a 3-1/2- or 4-quart crockery cooker combine garbanzo beans, kidney beans, undrained tomatoes, tomato sauce, onion, sweet pepper, garlic, chili powder, oregano, and ground red pepper, if desired.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
Cook pasta according to package directions; drain. Stir cooked pasta into bean mixture. Serve in bowls and, if desired, sprinkle with cheddar cheese.