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Mediterranean Vegetable Casserole

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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    3 servings

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.
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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Reviews

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Average Rating:
  • arkypam
    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!

  • Foodie13
    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.

  • terribieber
    Mar 3, 2009

    No comment left