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
Mediterranean Vegetable Casserole
Mediterranean Vegetable Casserole
Prep Time
25 min
Cook Time
30 min
Yield
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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