Mediterranean Pasta Casserole

Prep Time:
30 minutes
Cook Time:
35 minutes
8 servings

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1/2lb.penne pasta, uncooked,

1 1/2c.butternut squash, cubed, kale,

2c.H-E-B Greek Yogurt,

1clove garlic, minced,

1egg yolk,

1/4c.reduced fat feta,

1/2 c.sliced almonds,

3oz.Kalamata olives,

1/2 tsp.salt,


1Preheat oven to 400°F. Lightly spray a baking dish with non-stick spray and set aside.

2Bring a large pot of water to boil. Cook pasta according to package directions.

3Just before draining pasta, add butternut squash and baby kale for approximately 30 seconds. Drain entire pot into a colander.

4Blend yogurt, garlic, and egg yolk in a small bowl. Combine with pasta mixture and spoon into greased baking dish.

5Top with feta, almonds, and olives.

6Bake 35 minutes. Let stand 10 minutes then serve.

Nutritional Information

Calories: 330, Total Fat: 10g, Saturated Fat: 1g, Sodium: 500mg, Carbohydrates: 43g, Dietary Fiber: 6g, Protein: 18g

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