Greek Mac & Cheese Casserole

calories 253 Total Fat 8 g Saturated Fat 4 g Monounsaturated Fat 2 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 17 mg Sodium 443 mg Potassium 237 mg Carbohydrate 32 g Dietary Fiber 3 g Sugars 2 g Protein 14 g Vitamin A 64 % Vitamin C 21 % Calcium 23 % Iron 12 %

Greek Mac & Cheese Casserole
Greek Mac & Cheese Casserole

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon, Oil - Olive

  • 1/2

    cup green onions

  • 1

    tsp oregano

  • 0.50

    tsp, ground, Spices, pepper, black

  • 1/8

    tsp(s), Spices, nutmeg, ground

  • 1

    cup (2-1/2" dia), Onions, raw

  • 3/4

    tsp crushed Dill Sprigs

  • 8

    oz (56 g), Penne dry

  • 16

    oz(s), Baby Spinach - Raw

  • 4

    ounce, Reduced Fat Provolone

  • 0.25

    tsp., Kosher Salt

  • 1

    cup, Low Fat Feta Cheese

Directions

Preheat oven to 375°F. Bring a large stockpot of water to a boil. Cook the pasta according to box directions, drain and set aside. Meanwhile, heat a pot over medium heat. Add 1/3 cup water and the spinach. Cover, reduce heat to low and cook until spinach is wilted and tender, about 5 minutes. Drain and rinse with cold, running water to cool. Use your hands to squeeze as much liquid out of the spinach as possible; working in small handfuls. Fluff the spinach back up a bit, place in a large bowl and set aside. Return the pot to medium-high heat, add the oil, onions, scallions and salt. Cook, stirring, until tender and translucent, about 5 minutes. Add to the spinach. Toss in the parsley and dill. Stir everything together. Add the pepper and nutmeg; stir to combine. Add 3/4 of the cheeses. Stir to mix. Add the pasta; stir to combine. Coat an 8-by-8 baking dish with cooking spray. Dump the mixture into the dish, top with the remaining cheese and bake until browned and bubbling, about 30 minutes. Let sit about 5 minutes before cutting into 6 pieces. Serve warm.

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