BAKED ORZO AND VEGETABLES

Baked Orzo and Vegetables image

Tiny ricelike pasta, Parmesan, pesto, spinach, garlic, garbanzo and tomato are tossed with egg that keeps it all together for a very hearty casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 10

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Ingredients

4 cups hot cooked orzo or rosamarina pasta
3/4 cup fat-free cholesterol-free egg product or 3 eggs, beaten
2 tablespoons soft whole wheat or white bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon basil pesto
1/4 teaspoon pepper
1 large tomato, chopped (1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 garlic clove, finely chopped
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed

Steps:

Heat oven to 350°F. Grease 3-quart casserole.
Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.

Nutrition Facts : Calories 370, Carbohydrate 68 g, Cholesterol 5 mg, Fat 1, Fiber 8 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 370 mg