Tiny ricelike pasta, Parmesan, pesto, spinach, garlic, garbanzo and tomato are tossed with egg that keeps it all together for a very hearty casserole.
Baked Orzo and Vegetables
- Prep Time 10 min
- Total 40 min
- Servings 4
- Ingredients 10
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
Instructions
-
Step1Heat oven to 350°F. Grease 3-quart casserole.
-
Step2Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
Nutrition
370
Calories
6 g
Total Fat
20 g
Protein
68 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 serving
- Calories
- 370
- Calories from Fat
- 55
- 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;Tips from the Betty Crocker Kitchens
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