Print Options

Back to Mediterranean Vegetable Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Mediterranean Vegetable Casserole

 Mediterranean Vegetable Casserole
“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."
3 ServingsPrep: 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.
Nutritional Facts: 1-1/3 cups equals 341 calories, 19 g fat (9 g saturated fat), 42 mg cholesterol, 903 mg sodium,

2 of 2

Mediterranean Vegetable Casserole (continued)

Nutritional Facts: 29 g carbohydrate, 4 g fiber, 12 g protein.