I debated long and hard about which section of this blog to put this recipe into. It works well as a main dish, but it is also a great kid-friendly dish. I couldn't decide, so I put it in both! Our sometimes picky three-year-old doesn't always welcome new foods, so it took us two attempts to get him to put this in his mouth. Once he did, he loved it. It is filled with cheese, and what kid doesn't love cheese? And what adult doesn't love cheese?
Preheat your oven to 350 degrees F.
Bring a large pot of water to a boil over high heat. Add 3 cups of elbow macaroni and cook until al dente, about 8 to 10 minutes.
While the pasta cooks and in between stirs, get out a medium bowl and stir together:
One 28-oz. can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
A sprinkling of salt & pepper
Drain the cooked pasta.
Pour the hot pasta into a greased 9x13 baking dish.
Stir into the hot pasta:
1 cup of cheddar cheese
1 cup of mozzarella cheese
1/2 cup of grated parmesan cheese
Stir together until cheeses melt.
Stir in tomato and herb mixture.
Sprinkle over the top:
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
1/4 cup crumbled feta cheese
Bake in the preheated oven for 20 minutes.
And serve to a picky three-year-old or to your husband, or to a friend or neighbor. I promise anyone in the world will eat this, unless they are allergic to cheese. Or pasta. Or tomatoes.