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Ingredients

3 cups uncooked macaroni 1 (28 ounce) can whole peeled tomatoes, drained and chopped 1 teaspoon Italian seasoning 1 teaspoon dried oregano 1 teaspoon basil salt and pepper to taste 1 ½ cups grated Cheddar cheese 1 ½ cups shredded mozzarella cheese ¾ cup freshly grated Parmesan cheese ¼ cup crumbled feta cheese

Nutrition Info

511.3 calories carbohydrate: 47 g cholesterol: 74.6 mg fat: 22.8 g fiber: 3.3 g protein: 29.7 g saturatedFat: 14 g servingSize: - sodium: 887.5 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
Bake in preheated oven for 15 to 25 minutes.

6 servings

This casserole is quick and easy but full of flavor. Both children and adults love it!