
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
- 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.
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
Recipe Creator
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