Italian "Veggie Burger" Bake

Add Italian cuisine to your family’s dinner! Enjoy this veggie burger that’s baked in oven – a delicious meal!

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

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.

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 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.