Pasta and Feta Casserole
Instructions:
- 1/2 lb. pasta shells
- 1/2 lb. feta cheese, cubed
- 1/2 cup grate Parmesan cheese
- 1/2 cup sliced green olives
- 1/4 cup diced pimiento
- 1 onion, chopped
- 2 cloves garlic, chopped fine
- 1 green pepper, chopped coarsely
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 2 tbsp. tomato paste
- 1/2 tsp. salt
- 1/4 tsp fresh ground pepper
- 2 tbsp. fresh dill
- 1/2 tsp. oregano
- 1/4 cup butter
- Cook pasta in boiling water. Rinse and drain well.
- Melt butter in saucepan. Saute onion, garlic and green pepper until tender. Stirin flour. Cook 2 minutes.
- Add milk, tomato paste, salt and pepper. Bring to boil.
- Reduce heat. Simmer 5 minutes, stirring often. Combine pasta with sauce.
- Add feta, 1/4 cup Parmesan, olives, pimiento, dill and oregano.
- Transfer to 9\"x13\" casserole dish. Sprinkle with remaining Parmesan.
- Bake in preheated oven at 350F for 30 minutes.
- Serve with crusty bread and green salad.