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Mediterranean Vegetable Casserole

TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD: 3 servings.
I created this recipe on a day when I had very few ingredients to work with. If you like, you can add any type of meat to this casserole. —Stephanie Howard, Oakland, California

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

  • 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.

Nutrition Facts

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

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