Wednesday, May 30, 2012

Pasta and Feta Cheese Casserole

Ted and I are currently on a "eat less red meat" (among other things) kick, and I found this recipe here, used fat free, milk and yogurt, and it still was sooo creamy and comforting. I hope you enjoy!

  • 1/2 pound shell pasta
  • 1/4 cup unsalted butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed or minced
  • 1 green bell pepper, seeded and diced
  • 2 - 3 fresh green chillies or jalapeƱos
  • 1/4 cup unbleached all-purpose flour
  • 2 cups milk
  • 1/2 cup yogurt
  • 2 tablespoons tomato paste (I didnt have. so I used 1/2 cup spaghetti sauce)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh cracked black pepper
  • 12 oz Feta cheese, crumbled (I didnt quite use it all)
  • 1/2 cup fresh grated Parmesan cheese
  • 3/4 cup Kalamata olives, pitted and havled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon dried oregano

  • Cook the pasta in a large pot of boiling water to al denteaccording to package instructions. Rinse, drain, and set aside.
  • Heat the butter in a large saucepan. When it is hot, add the onion, garlic and peppers. Cook and stir for a few minutes. Next, add the flour and cook for a few minutes more.
  • Add the milk and yogurt, tomato paste, salt and pepper. Bring to a boil, reduce the heat and cook for about 5 minutes, stirring often.
  • Add the cooked pasta to the sauce, along with the Feta cheese, 1/4 cup of the Parmesan, the olives, fresh herbs and oregano. Stir to combine and transfer the mixture to a 9 × 13 baking dish. Sprinkle the remaining 1/4 cup of Parmesan over the top of the casserole. Bake in a preheated 350° oven for about 25 to 30 minutes or until the casserole is hot and the top is browned and bubbling.

1 comment:

mccall said...

Thanks, Karly! I'm so glad you're still posting!!