Baked Orzo and Vegetables Recipe
Tiny ricelike pasta, Parmesan, pesto, spinach, garlic, garbanzo and tomato are tossed with egg that keeps it all together for a very hearty casserole.
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 chick peas (garbanzo beans), drained, rinsed
Directions
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.
2. Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
