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Baked Orzo and Vegetables

Baked Orzo and Vegetables
  • Prep 10 min
  • Total 40 min
  • Servings 4
Tiny ricelike pasta, Parmesan, pesto, spinach, garlic, garbanzo and tomato are tossed with egg that keeps it all together for a very hearty casserole.
Updated September 24, 2015

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

  • 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.

  • Steamed green or yellow beans, broccoli, asparagus or snap pea pods would be in good company with this robust casserole.
  • For quick cleanup, line the casserole with heavy-duty aluminum foil, and grease or spray with cooking spray before filling and baking.

Nutrition Facts

Serving Size: 1 serving
Calories
370
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
370 mg
Potassium
660 mg
Total Carbohydrate
68 g
Dietary Fiber
8 g
Protein
20 g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
10%
10%
Calcium
16%
16%
Iron
34%
34%
Exchanges:
4 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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