Italian "Veggie Burger" Bake

 

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

• 1 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.
• 2 Meanwhile, on large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
• 3 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.
• 4 In medium bowl, stir 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.
• 5 Cover tightly with foil; bake 35 minutes. Uncover; bake 5 to 10 minutes longer or until heated through. Let stand 5 minutes before serving.