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Skinny Greek Mac and Cheese with Crispy Pita Chip Topping
from Well Plated

Name: Skinny Greek Mac and Cheese with Crispy Pita Chip Topping
Prep time: 45M
Cook time: 25M
Total time: 1H,10M
Ingredients: 2 tablespoons extra virgin olive oil, divided; ½ large red onion, thinly sliced; 1 large green bell pepper, thinly sliced; 1 large red bell pepper, thinly sliced; 1 tablespoon minced garlic (about 6 cloves); 1 tablespoon red wine vinegar; ½ teaspoon dried oregano; 1 cup crushed pita chips; 1 package frozen spinach, thawed; ½ cup sundried tomatoes; 2 cups non-fat milk, divided; ¼ cup all purpose flour; 1 ½ cups shredded extra-sharp white Cheddar cheese (about 6 ounces); 1 ½ cups low-fat cottage cheese; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 cup crumbled feta cheese (about 4 ounces); ¼ cup chopped Kalamata olives, sliced; 12 ounces whole-wheat elbow macaroni, or penne; ¼ cup chopped fresh parsley, for serving

Ingredients

You need 20 Ingredients

¼ cup chopped fresh parsley, for serving

12 ounces whole-wheat elbow macaroni, or penne

¼ cup chopped Kalamata olives, sliced

1 cup crumbled feta cheese (about 4 ounces)

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

1 ½ cups low-fat cottage cheese

1 ½ cups shredded extra-sharp white Cheddar cheese (about 6 ounces)

¼ cup all purpose flour

2 cups non-fat milk, divided

½ cup sundried tomatoes

1 package frozen spinach, thawed

1 cup crushed pita chips

½ teaspoon dried oregano

1 tablespoon red wine vinegar

1 tablespoon minced garlic (about 6 cloves)

1 large red bell pepper, thinly sliced

1 large green bell pepper, thinly sliced

½ large red onion, thinly sliced

2 tablespoons extra virgin olive oil, divided

Steps

Showing 2 out of 5 Steps

Bring large pot of water on to boil. Place rack in center of oven and preheat oven to 400°F. Coat a 3 quart baking dish with cooking spray. (A deep 9x9-inch pan will work as well). Mix breadcrumbs, remaining 1 tablespoon olive oil and oregano in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. Place sundried tomatoes in a small bowl and cover with boiling water (this will rehydrate the tomatoes.) Set aside.
In a large sauté pan, heat 1 tablespoon olive oil over medium. Add the onions and cook until beginning to turn translucent, 5-8 minutes. Add red bell pepper, green bell pepper, and garlic and cook until the peppers are tender, about 8 additional minutes. Add red wine vinegar and cook 2 additional minutes. Set aside.

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