Mediterranean Vegetable Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 3 |
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âI created this recipe on a day when I had very few ingredients to work with,â says Stephanie Howard of Oakland, California. âIf you like, you can add any type of meat to this 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 |
Directions:
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.
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