- 3 cups uncooked macaroni
- 1 (28 ounce) can whole peeled tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon basil
- salt and pepper to taste
- 1 1/2 cups grated Cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
- Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
- Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
- Bake in preheated oven for 15 to 25 minutes.
03/24/2017
recipepes.com
Four Cheese Macaroni Casserole, recipe
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455 calories
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