• 4servings
  • 25minutes
  • 966calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. favorite macaroni

  2. Healthy handful of cilantro

  3. Healthy handful of Italian parsley

  4. 4 vine ripe tomatoes - sliced

  5. 8 oz. feta cheese - crumbled

  6. 2 cups fresh Italian bread crumbs - made from hard Italian bread

  7. 6 cloves of garlic - crushed & chopped

  8. Tablespoon of capers plus a tablespoon of caper juice

  9. Zest of 1/2 lemon

  10. Juice of 1/2 lemon

  11. Dashes of paprika

  12. Dashes of sea salt

  13. Dashes of fresh ground black pepper

  14. 1 cup milk

  15. 1 cup sour cream

  16. Grated Romano Cheese

  17. Olive oil

Instructions Jump to Ingredients ↑

  1. Note: Fresh Italian bread crumbs may be made from slicing the Italian bread, rubbing it with fresh garlic clove, a drizzle of olive oil and grilling it to a golden crisp. Grate fresh Romano cheese on it and when it cools run it through the food processor.

  2. Preheat Oven 300 degrees:

  3. In a large bowl combine the cilantro, parsley, feta cheese, bread crumbs, zest of the lemon, lemon juice, capers plus caper juice, grated cheese and seasonings. Combine the sour cream and milk and add to the bowl and mix.

  4. Prepare the macaroni as directed:

  5. Drizzle a little olive oil at the bottom of a baking dish and place half of the macaroni. Pour the mixture over the macaroni and place half of the tomato slices on top. Place the rest of the macaroni, the rest of the tomatoes and grate Romano cheese over the top, along with a drizzle of olive oil.

  6. Place in the oven for 20-25 minutes.


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