Ingredients:
4 cups cooked elbow macaroni ( about 2 cups uncooked)
2 cups canned chick-peas, drained
1 (28 ounce) cans diced tomatoes or 1 (28 ounce) cans chopped tomatoes, drained
1/4 cup flour
1/4 cup skim milk
3/4 teaspoon salt
1/4 teaspoon dried basil
1/4 cup dried breadcrumbs
1/2 cup mozzarella cheese
1 tablespoon olive oil
Directions:
Spray a casserole dish with nonstick spray.
In a large bowl, combine pasta, chickpeas, and tomatoes.
Stir in flour, milk, salt, and basil.
Transfer to dish and spread evenly.
Combine remaining ingredients in a small bowl and sprinkle on top of casserole.
Bake, covered at 375F for 30 minutes.
Uncover and bake for 10-15 minutes until the top is browned and crunchy.
Servings: 8-10
Time preparation: 5 min.
Time total: 45 min.