Pasta and Feta Casserole

Pasta and Feta Casserole

Ingredients:
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

Directions:
Cook pasta in boiling water. Rinse and drain well.
Melt butter in saucepan. Saute onion, garlic and green pepper until tender. Stir
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
in 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.
Brie en Croute
1 small whole Brie (about 3 pounds)
pastry for 2 crust pie