Ingredients
14½ozfire roasted diced tomatoes,1 can, drained well
⅓cupblack olives,or kalamata olives, chopped
1tbspfresh basil,chopped plus more for garnish
½tspdried oregano
8ozelbow macaroni pasta
2tbspbutter,plus more
2tbspextra virgin olive oil
⅓cupred onion,chopped
1large garlic clove,finely minced
3tbspflour
2cupswhole milk
6ozfeta cheese,crumbled
2ozmozzarella cheese,shredded
salt and freshly ground black pepper,to taste
Preparation
Preheat the oven to 400 degrees F.
Butter an 8×8-inch baking dish or a 9-inch deep dish pie dish. Set aside.
In a small mixing bowl, combine the drained diced tomatoes, chopped olives, basil, and dried oregano, then set aside.
Boil the pasta to al dente according to the directions listed on the package.
Drain the pasta well, then return to the pot.
Melt the butter along with the olive oil in a medium saucepan over medium heat.
Add the onion, then sauté for 3 to 4 minutes until soft and lightly golden. Add in the garlic during the last minute of sautéing.
Whisk in the flour, then cook, stirring constantly for 1 minute.
While whisking vigorously, slowly pour in the milk, then bring the mixture just to a boil, stirring constantly.
Once the mixture reaches a boil, reduce the heat to medium-low and simmer, stirring constantly for 3 minutes until the mixture has thickened.
Remove from heat, then stir in 2 ounces of the feta cheese and mozzarella cheese, then season with salt and pepper to taste.
Pour the tomato mixture over the well drained pasta in the pot and toss.
Pour the sauce over the pasta mixture, then toss to evenly coat.
Place the coated pasta mixture into the prepared baking dish.
Sprinkle the top evenly with the remaining 4 ounces of crumbled feta cheese.
Bake in the preheated oven for 20 to 25 minutes until the edges are bubbling and the top is golden brown.
Serve warm garnished with fresh basil ribbons, and enjoy!
