Baked Orzo and Vegetables

Baked Orzo and Vegetables

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

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

4

servings

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 350┬║F. Grease 3-quart casserole.
  2. Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Steamed green or yellow beans, broccoli, asparagus or snap pea pods would be in good company with this robust casserole.
Time Saver
For quick cleanup, line the casserole with heavy-duty aluminum foil, and grease or spray with cooking spray before filling and baking.

Nutrition Information:

1 Serving (1 serving)
  • Calories 370
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 370 mg;
  • Total Carbohydrate 68 g
    • (Dietary Fiber 8 g,
  • Protein 20 g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.