Ingredients:
3 cups uncooked macaroni
1 can (796 mL) whole tomatoes, drained and chopped
1 C. Italian seasoning
1 C. oregano
1 C. basil
Salt and pepper to taste
1 ½ cup grated Cheddar cheese
1 ½ cup grated Mozzarella cheese
3/4 cup grated Parmesan
1/4 cup grated Feta
Preparation:
Preheat the ovcen to 350 ° F (175 ° C).
Bring a large pot of lightly salcted water to a boil and cook the macaroni in it until al dente , about 8-10 minutes. Drain and transfer to a baking dish.
While the macaroni cooks, combine the tomatoes with the Italian seasoning, oregano, basil, salt and pepper.
In the still hot macaroni, stir in 1 cup of Cheddar, 1 cup of Mozzarella and 1/2 cup of Parmesan; stir to melt cheese. Then add the tomato mixture. Sprinkle 1/2 cup of Cheddar, 1/2 cup of Mozzarella and 1/4 cup of Parmesan cheese on top. Finish by dusting the Feta cheese.
Bake for 15 to 25 minutes.