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Greek Mac & Cheese Casserole

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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 %

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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

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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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