Pasta and Feta Cheese Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This Greek-inspired casserole is easy to prepare for a week night dinner but the sauce is so rich-tasting, you'll want to serve it to company as well. It freezes and reheats very well and actually tastes better the second time around. Ingredients:
8 ounces penne pasta |
1/4 cup butter |
1 onion, chopped |
2 garlic cloves, finely chopped |
1 green pepper, diced |
1/4 cup all-purpose flour |
2 1/2 cups milk |
2 tablespoons tomato paste |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
8 ounces feta cheese, drained and cubed |
1/2 cup parmesan cheese, divided |
1/2 cup kalamata olive, pitted and sliced (optional) |
1/4 cup pimiento, drained and diced (optional) |
2 tablespoons fresh dill, chopped |
1/2 teaspoon dried oregano |
Directions:
1. Cook the pasta in a large pot of boiling, salted water.
2. Rinse and drain well.
3. Melt the butter in a large saucepan.
4. Add the onion, garlic and green pepper and cook for 3 to 4 minutes.
5. Stir in the flour and cook for 3 minutes.
6. Add the milk, tomato paste, salt and pepper and bring to a boil.
7. Reduce the heat and cook for 5 minutes, stirring often.
8. Combine the pasta with the sauce.
9. Add the feta, 1/4 cup Parmesan, olives, pimiento, dill and oregano.
10. Transfer the mixture to a greased 9 x 13 baking dish.
11. Sprinkle with the remaining Parmesan.
12. Bake in a preheated 350 degree F oven for 25 to 30 minutes.
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