Italian Veggie Burger Bake

4 servings
Preparation Time: 1 hour 15 minutes
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Equipment

Ingredients

  • 1 cup uncooked orzo or rosamarina pasta 6 oz
  • 4 frozen soy-protein burgers
  • 3 cups frozen bell pepper and onion stir-fry from 1-lb bag
  • 1 can 14.5 oz diced tomatoes with basil, garlic and oregano, undrained
  • 1 container 7 or 8 oz plain hummus ( 3⁄4 cup)
  • 1 cup crumbled tomato-basil feta cheese 4 oz
  • 1 ⁄3 cup pitted kalamata olives coarsely chopped

Instructions

  • Heat oven to 350°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Cook and drain pasta as directed on package.
  • Meanwhile, on large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
  • Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot.
  • Add pepper and onion stir-fry; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
  • Stir in diced tomatoes.
  • Cook 4 to 6 minutes, stirring frequently, until slightly thickened.
  • Remove from heat.
  • In medium bowl, stir cooked pasta and hummus until coated.
  • In baking dish, layer half each of the pasta mixture, vegetable mixture and cheese; top with burgers.
  • Repeat with remaining pasta mixture, vegetable mixture and cheese.
  • Sprinkle olives evenly over top.
  • Cover tightly with foil; bake 35 minutes.
  • Uncover; bake 5 to 10 minutes longer or until thoroughly heated.
  • Let stand 5 minutes before serving.

Notes / Tips / Wine Advice:

The burgers in this recipe are microwaved for a brief flash to thaw them before the dish is assembled and baked. This step ensures they will heat through during baking.

Nutritional Information

Calories: 470 kcal
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