Baked Orzo and Vegetables

 

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

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