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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Baking dish
- Oven
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
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
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