Italian "Veggie Burger" Bake

Ingredients

• 6 oz soup noodles uncooked
• 4  vegetable burgers frozen
• 3 cups bell pepper frozen (from 1-lb bag)
• 14.5 oz tomatoes diced with basil, garlic and oregano, undrained canned
• 0.8 cup water plain (7)
• 4 oz feta cheese crumbled
• 0.3 cup kalamata olives pitted coarsely chopped

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• microwave
• glass baking pan

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.
4. 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.
5. Remove from heat.
6. 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.
7. Sprinkle olives evenly over top.
8. Cover tightly with foil; bake 35 minutes. Uncover; bake 5 to 10 minutes longer or until heated through.
9. Let stand 5 minutes before serving.