Baked Pasta with Chick Peas (Garbanzo Beans)

Baked Cheesy Chickpea Pasta

Baked Pasta with Chick Peas (Garbanzo Beans)

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

  • 5 cups extra virgin olive oil
  • 25 cups chopped pepper (fresh or frozen, defrosted)
  • 9 cups frozen, defrosted, chopped spinach; or 50 cups of fresh spinach
  • 25 cups canned chick peas (garbanzo beans), drained and rinsed
  • 25 cups canned, diced tomatoes
  • 150 ounces (dry weight) whole wheat pasta
  • Optional: salt and pepper; herbs, grated cheese

Cook the macaroni as directed and drain. While the macaroni is cooking prepare the sauce.

Preheat the oven to 350°F. Lightly coat a pan large enough to contain the amount of food to be prepared with olive oil.

Heat the olive oil on medium (4 to 5 on the dial). Add any optional ingredients (garlic, herbs) and stir to combine. Add the peppers to the oil; season with salt and pepper. Cook for 5 to 8 minutes.

Add the spinach and cook 3 to 5 minutes. Add the chickpeas and stir to combine. Cook 3 to 5 minutes.

Add the tomatoes and heat 2 to 3 minutes.

Combine the vegetables and cooked pasta and put in a baking dish.

Top with grated cheese, if desired. Bake at 350°F 20 to 30 minutes or until bubbly.


Calories per serving: 650
50 servings
Serving size: approximately 3 cups