Italian Veggie Burger Bake
4 servings
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