INGREDIENTS
2 Tbsps
butter
2 Tbsps
extra virgin olive oil
6 ozs
feta cheese
14 1/2 ozs
fire roasted canned tomatoes
3 Tbsps
flour
1 Tbsp
fresh basil
1 large clove
garlic
8 ozs
gluten-free elbow macaroni pasta
1/3 cup
kalamata olives
1/2 tsp
oregano
1/3 cup
red onion
6 servings
salt and pepper
2 ozs
shredded mozzarella cheese
2 cups
whole milk