Mediterranean Vegetable Casserole

• 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

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 375u0b0 for 30-35 minutes or until heated through.

penne pasta, tomato sauce, feta cheese, sour cream, fresh basil, tomatoes, greek olives, red onion, oregano, thyme, pepper

Taken from www.tasteofhome.com/recipes/mediterranean-vegetable-casserole/ (may not work)