Ingredients for 8 servings:
1. 4 cups cooked elbow macaroni (about 2 cups uncooked)
2. 2 cups canned chick-peas, drained
3. 1 (28 ounce) can diced tomatoes or 1 (28 ounce) can chopped tomatoes, drained
4. 1/4 cup flour
5. 1/4 cup skim milk
6. 3/4 teaspoon salt
7. 1/4 teaspoon dried basil
8. 1/4 cup dried breadcrumbs
9. 1/2 cup mozzarella cheese
10. 1 tablespoon olive oil
Directions:
1. Spray a casserole dish with nonstick spray.
2. In a large bowl, combine pasta, chickpeas, and tomatoes.
3. Stir in flour, milk, salt, and basil.
4. Transfer to dish and spread evenly.
5. Combine remaining ingredients in a small bowl and sprinkle on top of casserole.
6. Bake, covered at 375° for 30 minutes.
7. Uncover and bake for 10-15 minutes until the top is browned and crunchy.
Enjoy your meal!