Mediterranean Mostaccioli With Feta

Mediterranean Mostaccioli With Feta
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Roasted red peppers add a flavorful burst of color to this satisfyingly rich vegetarian summer entrée. Click here to see our Best Roasted Red Peppers Recipes. 
  • 2 cup mostaccioli
  • 16 ounce breakstone's or knudsen 2% milkfat low fat cottage cheese
  • 7 ounce roasted red peppers, drained
  • 4 ounce athenos crumbled reduced fat feta cheese
  • 1 1/2 teaspoon dried oregano leaves
  • 1/3 cup pitted black olive slices
  • 1 cup halved zucchini slices
  1. Cook the mostaccioli in large saucepan as directed on package, adding zucchini to the cooking water during the last 2 minutes of the pasta cooking time.
  2. Drain mostaccioli mixture and return to pan.
  3. Add the remaining ingredients; cook until heated through, stirring frequently.