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
Preparation
Heat oven to 350°F. Grease 3-quart casserole.
Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
