Do you like pizza? Do you like macaroni and cheese? How about a macaroni and cheese that tastes like pizza? I added spinach to the sauce. The next time I make this I may add more onions, garlic, and peppers to up the vegetables.

Recipe adapted from Food Network

Ingredients:

1 pound whole wheat pasta noodle of your choice

4 cups diced spinach

2 1/2 cups half and half

1 teaspoon oregano

1/2 teaspoon crushed red pepper

1 cup nonfat plain Greek yogurt

8 ounces macaroni and cheese blend shredded cheese

1 cup marinara sauce

1/2 cup sun dried tomatoes in oil (save 1/4 cup oil for topping)

pepperoini slices for the top

1 cup Italian bread crumbs

1/4 cup grated Parmesean

Note: This dish can be prepped and served immediately or prepped and refrigerated until ready to heat and serve.

Directions:

1. Preheat oven to 425 if serving now.
2. Spray a 9×13 dish with olive oil spray.
3. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 3/4 cup pasta water. Drain pasta set aside.
4. While pasta cooks dice spinach in a food processor. Add spinach, half and half, oregano, crushed red pepper in a large saucepan over medium heat until mixture comes to a simmer. Simmer for 15 minutes.
5. Dice sun dried tomatoes in food processor. Mix with 1 cup marinara sauce.
6. Add yogurt and macaroni cheese. Mix gently.
7. Add macaroni, pasta water and combine. (Mixture will look loose but the pasta will soak up water as it cooks). Stir in marinara and sun dried tomatoes.
8. Toss bread crumbs, sun dried oil, and Parmesan cheese in a small bowl.
9. Pour pasta mixture into a 9×13 pan.
10. Arrange pepperoni on top of the pasta in rows, scattered, or in any design.
11. Top with bread crumb mixture.
12. Bake 10 minutes if cooking now. Bake 45 minutes if refrigerated first.