Mediterranean Vegetable Casserole Recipe

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Mediterranean Vegetable Casserole Recipe
Mediterranean Vegetable Casserole Recipe photo by Taste of Home
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Mediterranean Vegetable Casserole Recipe

Read Reviews
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Publisher Photo
“I created this recipe on a day when I had very few ingredients to work with,” says Stephanie Howard of Oakland, California. “If you like, you can add any type of meat to this casserole."
MAKES:
3 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1 cup uncooked penne pasta
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup crumbled feta cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/4 cup marinated quartered artichoke hearts, drained
  • 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1/4 cup Greek olives, pitted and halved
  • 2 tablespoons chopped red onion
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients.
Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 3 servings.
Originally published as Mediterranean Vegetable Casserole in Cooking for 2 Spring 2009, p61

Nutritional Facts

1-1/3 cups: 341 calories, 19g fat (9g saturated fat), 42mg cholesterol, 903mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 12g protein.

  • 1 cup uncooked penne pasta
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup crumbled feta cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/4 cup marinated quartered artichoke hearts, drained
  • 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1/4 cup Greek olives, pitted and halved
  • 2 tablespoons chopped red onion
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients.
  2. Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 3 servings.
Originally published as Mediterranean Vegetable Casserole in Cooking for 2 Spring 2009, p61

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Reviews forMediterranean Vegetable Casserole

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arkypam User ID: 4932685 94123
Reviewed Feb. 26, 2011

"I am trying to increase my repertoire of vegetarian dishes so I did not add meat. I made exactly as written but it seemed very bland. Perhaps it would have been better with meat. My husband asked me not to make it again. Sorry!"

MY REVIEW
Foodie13 User ID: 5350337 109382
Reviewed Aug. 15, 2010

"So delicious. Would definately make this again, really like the flavor from the sundried tomatoes mixed with the feta. So fast and easy too."

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