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Baked Orzo and Vegetables

Orelia's picture
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
  Hot cooked orzo/Rosamarina pasta 4 Cup (64 tbs)
  Fat free cholesterol free egg product/3 eggs 3⁄4 Cup (12 tbs) (beaten)
  Whole wheat bread crumbs/White bread crumbs 2 Tablespoon (soft)
  Grated parmesan cheese 1 Tablespoon
  Basil pesto 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Tomato 1 Cup (16 tbs), chopped (1 large sized)
  Frozen chopped spinach 10 Ounce (thawed and squeezed to drain)
  Garlic 1 Clove (5 gm), finely chopped
  Canned garbanzo beans 15 Ounce, rinsed (drained)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Interest: 
Holiday, Kids, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese, Egg, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

Rate It

Your rating: None
4.125
Average: 4.1 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1065 Calories from Fat 66

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 3.3 mg1.1%

Sodium 621.7 mg25.9%

Total Carbohydrates 207 g69%

Dietary Fiber 15.6 g62.6%

Sugars 11.8 g

Protein 45 g90.8%

Vitamin A 141.1% Vitamin C 45.3%

Calcium 13.7% Iron 40.1%

*Based on a 2000 Calorie diet

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Baked Orzo And Vegetables Recipe