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Mediterranean Macaroni & Cheese

Main Ingredients: Beans

Yield: 4 servings

Recipe courtesy of Debbie Reid, finalist in the 2012 Organic Creamery® recipe contest


  • 6 ounces fresh asparagus spears, trimmed, cut into 1-inch pieces
  • 6 ounces grape tomatoes
  • 2 tablespoons olive oil
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper, divided
  • 8 ounces penne rigate pasta
  • 1 tbsp. butter
  • 1 clove garlic, minced
  • 1 shallot finely chopped
  • 1 tbsp. all-purpose flour
  • 1-1/2 cups milk
  • 6 ounces mozzarella, shredded
  • 2 ounces plus 2 Tbsp. shredded Asiago, divided
  • 1/4 c. chopped pitted kalamata olives
  • 3 ounces feta, crumbled
  • 2 tablespoons panko
  • 1 tbsp. melted butter


  1. Preheat oven to 400° F. Spray an 8" x 8" x 2" baking dish with non-stick cooking spray; set aside.
  2. Place the asparagus and tomatoes onto a large baking sheet. Drizzle with olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss to coat. Place into preheated oven and bake for 15 minutes until asparagus begins to soften and tomatoes begin to burst. Remove from oven, cool for 5 minutes. Using a fork, slightly smash tomatoes, releasing their juices; set aside.
  3. Meanwhile, bring 3 to 4 quarts of water to a rolling boil. Add in the pasta, salt to taste and cook according to package directions, to al dente. Drain; set aside.
  4. In a large saucepan, melt butter over medium heat. Add in the garlic and shallot and cook for 1 minute. Stir in the flour, cook for 1 minute. Whisk in the milk and cook until mixture thickens, approximately 4 to 5 minutes. Stir in the mozzarella cheese and 2 ounces of the Asiago cheese, stir until cheese melts into the sauce. Add in the pasta, asparagus, tomatoes with juices, olives, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper, mix to fully combine. Remove from heat, stir in the feta cheese. Transfer to prepared baking dish.

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