Pasta and Feta Cheese Casserole

Submitted by Irmgard

"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."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 6

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.

Reviews

[NurseJaney]

This was lovely -- and the sauce is spectacular ! I followed the recipe faithfully, and the texture of the sauce was almost silken. Just the right amount of pop and flavor - I may have used a tad more garlic - but it will be perfect for left-overs tomorrow ! Thanks for posting, Irmgard.

 

[jessi_mcg]

This was absolutely delicious. It gets a 5 from DS and DH and 5++ from me! I loved the creaminess of the sauce combined with the tang of feta, and enjoyed the flavor of the veggies without lots of extra crunch. I used whole wheat pasta, smart balance, and skim milk and had no problem with texture. The only change I might make next time is to add slightly less dill; I used 2 teaspoons of dried dill and might take it to 1 1/2 next time. We all agree with acerast--the olives are NOT optional as they really pop in this dish and give it another layer of texture. I had no problem with getting 2 y/o DS to eat this--I just called it mac and cheese and he went to town! Thanks for posting, this is absolutely a keeper.

 

[Acerast]

A tasty ethnic "mac-n-cheese" that is sure to please adults. Our children did not care for this but DH was pleased that there were leftovers as we will be enjoying this for lunch. We found the sauce to be mild and pleasant with sudden bursts of flavor from the feta and olives. The kalamata olives really made the dish so they won't be optional for us. DH suggested that next time I leave the peppers and onions in larger pieces for bite contrast to the soft pasta. This dish could be indivdualized for anyone by adding other Greek flavors such as artichokes, spinach and even cubed chicken breast. Thanks for a very unique casserole Irmgard!