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Baked Orzo and Vegetables
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Prep Time:
10 minutes
Total Time:
40 minutes
"Cheesy pesto pasta with spinach, chickpeas, and tomato baked to perfection with a creamy egg binder."
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
Instructions:
  • Preheat oven to 350°F and generously grease a 3-quart casserole dish.
  • Combine all ingredients together, then transfer the mixture into a casserole dish. Bake uncovered for approximately 30 minutes, or until it turns a beautiful golden brown color.

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