Mediterranean Vegetable Casserole

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