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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. ...MORE+ LESS-

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

Hide Images
  • 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.

Expert Tips

  • 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 Information

Nutrition Facts

Serving Size: 1 serving
Calories
370
Calories from Fat
55
% Daily Value
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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