Ingredients

The following ingredients have 8 Servings
  • 12 ounces whole wheat pasta noodles ((such as rigatoni or penne))
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 can diced tomatoes ((14 ounces) drained)
  • 3 tablespoons unsalted butter
  • 3 teaspoons minced garlic
  • 1/4 cup all-purpose flour
  • 2 1/2 cups non-fat milk
  • 1/4 cup half and half
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 cup plain Greek yogurt
  • 1/2 cup freshly grated mozzarella cheese
  • 1/2 cup freshly grated fontina cheese
  • 3 ounces turkey pepperoni slices ((about 50 slices))
  • 1/4 cup pitted black olives (chopped)
  • 1/3 cup freshly grated parmesan cheese

Instruction

  • Bring a large pot of salted water to boil. Add pasta to water and cook until 1 or 2 minutes before al dente, according to package directions. It shouldn't be completely crunchy, but should still be a little too firm to eat since it will continue to cook in the oven. Drain and set aside.
  • Preheat oven to 350°F and lightly butter 9x13-inch baking dish.
  • In a Dutch oven or large, deep sauté pan, heat olive oil over medium-high. Sauté onion, red bell pepper, and green bell pepper for 2 minutes; add drained tomatoes and continue to cook until onion and peppers are crisp-tender and tomato cooking liquid has thickened and mostly evaporated; about 5 minutes.
  • Add the butter. Sprinkle in garlic and flour and cook, stirring often, until flour is golden brown, about 2 minutes. Gradually pour in milk, stirring constantly, then half and half. Cook until sauce simmers and thickens; about 7 minutes. Remove from heat and stir in red pepper flakes, salt, and oregano.
  • Let the mixture cool for a minute or two, then stir in the Greek yogurt, mozzarella, and fontina.
  • Combine the sauce with the drained pasta. Stir to coat.
  • Roughly chop 2/3 of pepperoni. Stir into pasta mixture, reserving the remaining 1/3 whole pepperoni.
  • Transfer the pasta into the prepared baking dish, then scatter olives, remaining pepperoni, and parmesan over top. Bake until hot and bubbly, about 20 minutes. Let rest a few minutes before serving.