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Baked Orzo and Vegetables

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Baked Orzo and Vegetables
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 4
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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) Progresso™ 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.
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 INFORMATION PER SERVING

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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