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Prep 25min
Total1hr15min
Servings4
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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
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Steps
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.
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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.
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