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Pasta and Feta Cheese Casserole
- Course Others
- Prep. Time 0 - 15 mins
- Cooking Time 0 - 25 mins
- Yields 6
Preparation
What You Need
1/2 lb
(250 g)
penne
or
shell shaped pasta
1/4 cup
(50 ml)
butter
1
onion, chopped
2
cloves
garlic, finely chopped
1
green pepper, diced
1/4 cup
(50 ml)
all-purpose flour
2 1/2 cups
(625 ml)
milk
2 tbsp
(30 ml)
tomato paste
1/2 tsp
(2 ml)
salt
1/4 tsp
(1 ml)
pepper
1/2 lb
(250 g)
feta cheese, drained and cubed
1/2 cup
(125 ml)
grated
Parmesan cheese, divided
1/2 cup
(125 ml)
sliced pitted
black olives, drained (optional)
2 tbsp
(30 ml)
chopped
fresh dill
or
parsley
1/2 tsp
(2 ml)
dried oregano
Instructions
Cook pasta in a large pot of boiling, salted water. Rinse and drain well.
Melt butter in a large saucepan. Add onion, garlic and green pepper. Cook 3 to 4 min.
Stir in flour. Cook 3 min.
Add Milk, tomato paste, salt and pepper. Bring to a boil. Reduce heat and cook 5 min, stirring often.
Combine pasta with sauce. Add feta, ¼ cup (50mL) Parmesan, olives, pimiento, dill or parsley and oregano.
Transfer mixture to a 9” x 13” (3.5l) baking dish. Sprinkle with remaining Parmesan.
Bake in a pre-heated 350°F (180°C) oven for 25 to 30 min.
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