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 jalapeños
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.