Ingredients
Kosher salt
8ozDelallo’s 100% Organic Whole Wheat elbow pasta
cooking spray
1½tbspunsalted butter
½cupred onion,chopped
3garlic cloves,minced
¼cupall-purpose flour
2cupslow fat milk
½cupmozzarella,part-skim, shredded
5ozfeta cheese,divided, crumbled
½tspdried oregano
½tspdried marjoram,or thyme
freshly ground black pepper,to taste
1½cupscherry tomatoes,or grape, quartered
10kalamata olives,pitted, chopped
3cupsfresh baby spinach,chopped
fresh dill,or parsley, for garnish
Preparation
Bring a large pot of salted water to a boil. When boiling, add the macaroni and boil until just under al dente according to package directions.
Preheat the oven to 375 degrees F. Spray a deep casserole dish, roughly 8½x10½-inch, with cooking spray and set aside.
In a medium saucepot over medium-high heat, melt the butter. Add the red onion and sauté for about 3 minutes until softened. Add garlic and sauté for 1 minute more.
Sprinkle the flour over the top and stir, cooking for about 2 to 3 minutes. Then, add the milk, whisk until boiling, then remove from heat.
Add the mozzarella and ⅓ of the feta, then stir until mostly melted. Add the oregano, marjoram, pepper, diced tomatoes, olives, and spinach. Stir to combine, then add ¼ teaspoon of salt, or more as needed.
Transfer the mixture to the casserole dish, then top with the remaining feta cheese.
Bake for about 20 to 22 minutes or until top golden.
Garnish with dill, serve, and enjoy!
