1 (12 ounce) package whole wheat rotini pasta
28 oz. can of peeled and diced or crushed tomatoes
1 chopped green bell pepper
1bunch of chopped green onions
1 cup tomato sauce
1 tablespoon dried basil
1 tablespoon dried oregano
1 cup sliced Calamada olives
1 can drained garbanzo beans
3/4 cup shredded mozzarella cheese
? cups crumbled feta cheese
1. Preheat the oven to 400 degrees F
2. Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook until al dente, about 8 minutes. Drain and pour into a deep casserole dish.
3. Stir tomatoes, green pepper, green onion, olives and tomato sauce into the pasta. Season with basil and oregano and mix until evenly blended. Sprinkle mozzarella and feta cheese over the top.
4. Bake for 30 minutes in the preheated oven, until cheese is melted and bubbly. Let stand for a few minutes before serving.
Note: I like to add some partially cooked spinach or broccoli to this dish.