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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-

By Betty Crocker Kitchens

September 24, 2015

Ingredients

cups hot cooked orzo or rosamarina pasta

3/4

cup fat-free cholesterol-free egg product or 3 eggs, beaten

tablespoons soft whole wheat or white bread crumbs

tablespoon grated Parmesan cheese

tablespoon basil pesto

1/4

teaspoon pepper

large tomato, chopped (1 cup)

package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

garlic clove, finely chopped

can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed

Steps

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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.