Italian "Veggie Burger" Bake

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 diced tomatoes with basil, garlic, and oregano, undrained
1 container (7-8 oz.) plain hummus (3/4 cup)
1 cup crumbled tomato-basil feta cheese (4 oz.)
1/3 cup pitted Kalamata olives, coarsely chopped


Directions
Heat over to 350 degrees F.  Spray 8 inch square glass baking dish with cooking spray.  Cook and drain pasta.
On a large microwaveable plate, microwave burgers uncovered on High 2-3 minutes, turning once, until thawed.
Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot.  Add pepper and onion stir-fry; cook 2-3 minutes, stirring frequently, until crisp-tender.  Stir in diced tomatoes.  Cook 4-6 minutes, stirring frequently, until slightly thickened.  Remove from heat.
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.  Cover tightly with foil.  Bake 35 min..  Uncover and bake 5-10 min loner or until heated through.  Let stand 5 min. before serving.