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Monday, February 21, 2011

Meatless Monday: Mediterranean Vegetable Casserole Recipe

1 cup uncooked penne pasta

1 can (8 ounces) Hunt’s® 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

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. Yield: 3 servings.

recipe source: Taste of Home


  1. This looks yummy! Now I am hungry. lol. Thanks for stopping by my blog. Have a great day! Come back anytime. ;)
    Humble Homemaking

  2. This looks really good! Thanks! New follower from wandering through wednesday.


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