Add Italian cuisine to your family’s dinner! Enjoy this veggie burger that’s baked in oven – a delicious meal!
Italian "Veggie Burger" Bake
- Prep Time 25 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 7
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
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Step1Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
-
Step2Meanwhile, on large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
-
Step3Spray 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.
-
Step4In 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.
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Step5Cover tightly with foil; bake 35 minutes. Uncover; bake 5 to 10 minutes longer or until heated through. Let stand 5 minutes before serving.
Nutrition
510
Calories
15g
Total Fat
27g
Protein
66g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 1330mg
- 56%
- Potassium
- 390mg
- 11%
- Total Carbohydrate
- 66g
- 22%
- Dietary Fiber
- 7g
- 29%
- Sugars
- 10g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 50%
- 50%
- Calcium
- 30%
- 30%
- Iron
- 35%
- 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 Choice
4 1/2Tips from the Betty Crocker Kitchens
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