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TEST KITCHEN APPROVED

Mediterranean Vegetable Casserole

Name: Mediterranean Vegetable Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3 servings
Cuisine: Mediterranean
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 25 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Stephanie Howard, Oakland, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

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

TEST KITCHEN APPROVED

Mediterranean Vegetable Casserole

2 Reviews Add your review

Yield:3 servings

Prep:25 min

Cook:30 min

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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

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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.