2 tsp. olive oil
2 C. diced onion
1 C. diced celery
2 tsp. chopped fresh or 3/4 tsp. dried oregano
3 garlic cloves, minced
1 (8-oz.) package tempeh, crumbled
2 tsp. cornstarch
1 T. water
5 C. 1% low-fat milk
1 T. fresh lemon juice
1 1/2 tsp. chopped fresh or 1/2 tsp. dried dill
1/2 tsp. salt
1/4 tsp. ground white pepper
8 C. hot cooked elbow macaroni (about 1 lb. uncooked)
2 4-oz.) packages crumbled feta cheese, divided
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray

Preheat oven to 375°. Heat oil in a Dutch oven over medium heat. Add onion, celery, oregano, garlic, and tempeh, and sauté 5 minutes. Combine cornstarch and water, and stir well. Add cornstarch mixture and milk to pan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Stir in lemon juice, dill, salt, pepper, macaroni, 4 oz. feta, and spinach. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 4 oz. feta. Bake at 375° for 30 minutes or until lightly browned.

Yield: 8 servings
Serving size: 1 1/2 C.

Calories: 428
Fat: 12.1g
Fiber: 4.4g