Greek Mac and Cheese
Ingredients
The pasta
-
8
ounces
Delallo's 100% Organic Whole Wheat Elbow Pasta
The sauce
-
1½
tablespoons
unsalted butter
-
½
cup
red onion, chopped
-
3
cloves
garlic, minced
-
¼
cup
all-purpose flour
-
2
cups
low fat milk
-
½
cup
shredded part-skim mozzarella
-
5
ounces
crumbled feta cheese
-
½
teaspoon
dried oregano
-
½
teaspoon
dried marjoram or thyme
-
to taste
freshly ground black pepper
-
1½
cups
quartered cherry or grape tomatoes
-
10
pieces
pitted Kalamata olives, chopped
-
3
cups
fresh baby spinach, chopped
-
for garnish
fresh dill or parsley
Instructions
- 1. Bring a large pot of salted water to a boil and cook the pasta until just under al dente.
- 2. Preheat the oven to 375°F and spray a casserole dish with cooking spray.
- 3. In a medium pot, melt the butter over medium-high heat and sauté the red onion until softened.
- 4. Add the garlic and sauté for another minute.
- 5. Sprinkle flour over the onion and garlic, stirring for 2-3 minutes.
- 6. Gradually whisk in the milk and bring to a boil, then remove from heat.
- 7. Stir in the mozzarella and 1/3 of the feta until mostly melted.
- 8. Add the oregano, marjoram, pepper, diced tomatoes, olives, and spinach, and mix well.
- 9. Transfer the mixture to the casserole dish and top with the remaining feta.
- 10. Bake for 20-22 minutes until the top is golden and garnish with dill or parsley.
Nutrition Facts (estimated)
Servings
6
Calories
341
Total fat
13g
Total carbohydrates
43g
Total protein
16g
Sodium
507mg
Cholesterol
39mg
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