Baked Orzo and Vegetables
Source: Betty Crocker Low Fat, January 1998
Servings: 4

15 ozs garbanzo beans, canned, rinsed and drained
10 ozs frozen chopped spinach, thawed and squeezed to drain
1 cup orzo, cooked
1 large tomato, chopped
3/4 cup Egg Beaters or eggs, beaten
2 tbsp fresh whole wheat bread crumbs
1 tbsp grated parmesan cheese
1 tbsp pesto sauce
1 clove garlic, finely chopped
1/4 tsp pepper

Heat oven to 350. Grease 3-quart casserole.

Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.