Greek Pasta Casserole Recipe- 3 Point Total

Greek Pasta Casserole

This Greek-Style Pasta Casserole Recipe is truly a unique and flavorful dish. I love almost all Mediterranean recipes, so I was excited to give this one a try. And I was NOT disappointed. It’s a pretty easy dish to prepare, and it packs a lot of flavor. With each serving only having a 3 Point Total, this is a wonderful low point dinner recipe that the whole family will enjoy. It’s also a great , original dish to take to a potluck as well. If you like mediterranean flavors, you’ll like this casserole…it was delicious. You can also add in some toasted almond slivers for added crunch, but make sure to factor that in to the Point Total. Though this is not an official one of Weight Watchers Recipes, it’s a great meal that just about any dieter will enjoy. You can also prepare this dish cold as a great greek pasta salad recipe!

Greek Pasta Casserole Recipe

Ingredients:
– 8 oz dried, low calorie pasta like Ronzoni Smart Taste, penne or rotioni
– 1 1/2 cups butternut squash, peeled and sliced into small pieces
– 3 handfuls spinach, chopped
– 2 cups fat-free, plain Greek yogurt
– 2 large egg yolks
– 3 cloves garlic, finely chopped
– 8 large Kalamata olives, pitted and torn into pieces
– 1/4 cup Feta cheese, crumbled
– zest of one large lemon
– 1 tsp Kosher salt
– ½ tsp pepper
– 1/4 cup fresh mint, chopped

Directions:
Preheat the oven to 400 degrees F. Spray an 8×12-inch baking dish with non-fat cooking spray. Sprinkle with lemon zest and set aside. Bring a large pot of water to a boil, add salt and cook the pasta until al dente. 10 seconds before the pasta is cooked, stir in the spinach and butternut squash; drain quickly and carefully. Run cold water over the pasta, squash and spinach (just enough to stop it from cooking), shake off any extra water and set aside. While waiting for the pasta water to boil, whisk together the eggs, yogurt, garlic, pepper and salt in a large mixing bowl. Set aside until the pasta is ready, then add the pasta-squash-spinach mixture to the yogurt mixture. Scoop the mixture into the prepared baking dish, sprinkle with Feta cheese and the olive pieces and bake for about 25-30 minutes. Remove from the oven and serve sprinkled with some chopped fresh mint.

Entire recipe makes 8 servings
Serving size is 1/8th of dish
Each serving size = 3 Point Total


Comments

  1. I saw this photo on 101 Cookbooks…

    • Yeah, it looks like they might have been the originators of that photo. I found the photo on another blog where the recipe was posted. I just revised the original recipe to be more weight watchers friendly.

  2. Mizbeckbo says:

    Oh yeah…This is tasty!! This is a keeper!

  3. DivaDivine says:

    Laaloosh, your recipes are beautifully photographed. I love how they arrive in my Google reader so ready to drool over :) Thanks for having a good number of meatless options not made with Frankenfoods!

  4. This sounds like something I would LOVE. Thanks!

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