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Mediterranean Vegetable Casserole Recipe

Mediterranean Vegetable Casserole Recipe

“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."
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:3 servings


  • 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.

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.

Reviews for Mediterranean 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!"

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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