Italian "Veggie Burger" Bake

  • Prep Time 25 min
  • Total Time 1 hr 15 min
  • Servings 4

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
1330mg
1330%;
Total Carbohydrate
66g
66%
(Dietary Fiber
7g
7%
  Sugars
10g
10%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
50%;
Calcium
30%;
Iron
35%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.