Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
19
High
Nutrition per serving
Calories347 kcal (17%)
Total Fat14.8 g (21%)
Carbs40.6 g (16%)
Sugars6.6 g (7%)
Protein15.7 g (31%)
Sodium560.6 mg (28%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
kosher salt
8 ounceswhole wheat elbow pasta
100%, organic
cooking spray
1 ½ tablespoonsunsalted butter
½ cupred onion
chopped
3garlic cloves
minced
¼ cupall-purpose flour
2 cupslow fat milk
½ cupshredded part-skim mozzarella
5 ouncescrumbled feta cheese
divided
½ teaspoondried oregano
½ teaspoondried marjoram
or thyme
freshly ground black pepper
to taste
1 ½ cupscherry tomatoes
quartered, or grape
10pitted kalamata olives
chopped
3 cupsfresh baby spinach
chopped
fresh dill
or parsley, for garnish
Instructions
Step 1
Bring a large pot of salted water to a boil. When boiling, add macaroni and boil until just under al dente according to package directions.
Step 2
Meanwhile, preheat oven to 375 degrees. Spray a deep casserole dish (roughly 8 ½ ” x 10 ½ ”) with cooking spray and set aside.
Step 3
In a medium sauce pot over medium-high heat, melt butter.
Step 4
Add red onion and sauté until softened, about 3 minutes. Add garlic and sauté 1 minute more.
Step 5
Sprinkle flour over the top and stir, cooking 2-3 minutes more.
Step 6
Add the milk whisk until boiling.
Step 7
Remove from heat and add mozzarella and 1/3 of the feta. Stir until mostly melted.
Step 8
Add oregano, marjoram, pepper, diced tomatoes, olives and spinach. Stir to combine, add 1/4 teaspoon salt, or more as needed.
Step 9
Transfer everything to the casserole dish. Top with the remaining feta cheese.
Step 10
Bake 20 to 22 minutes or until top golden. Garnish with dill or parsley.
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Notes
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Delicious
Easy
Fresh
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Makes leftovers
