Ingredients

1 pound dry short whole wheat pasta, such as shells, penne, rigatoni or elbows

3 tbsp unsalted butter

1/2 small yellow onion (about 1/2 cup)

4 cloves garlic, minced (about 4 tsp)

1/2 cup white whole wheat flour

4 cups nonfat milk

1 1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp cayenne pepper, plus additional to taste

3/4 cup nonfat plain Greek yogurt

1 1/2 cups shredded melty cheese (about 6 oz), such as white sharp cheddar, fontina or mozzarella

1/2 cup shredded parmesan cheese (about 2 oz)

1/2 cup thinly sliced fresh basil, divided

4 small plum tomatoes, cut into thin, round slices

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until barely al dente. Drain and set aside.

Step 2: Place racks in the center and upper third of your oven and preheat to 350 degrees F. Coat a 9×13 inch casserole dish or similar 3 to 3 1/2 quart dish with nonstick spray.

Step 3: While the pasta cooks, heat the butter over medium heat in a large heavy-bottomed pot. Add the onion and cook until fragrant and beginning to soften, about 2 minutes. Add the garlic, then sprinkle the flour over the top. Whisk continually until the flour turns golden brown and smooths out, about 1 minute.

Step 4: Gradually pour in the milk, whisking constantly to break up lumps. Bring to a simmer and cook, stirring often, until the sauce thickens, 5 to 7 minutes.

Step 5: Remove from heat and stir in salt, black pepper, and cayenne pepper. Cool for 1 minute, then stir in the Greek yogurt and shredded melty cheese. Add the drained pasta and half the basil, folding gently to coat the pasta with sauce. Adjust seasoning as needed.

Step 6: Transfer the mixture to the prepared dish. Sprinkle parmesan cheese on top. Arrange tomato slices on top, slightly overlapping. Bake on the center rack until hot and bubbly, 15-20 minutes. For a crispy top, broil on the upper rack for 2-3 minutes, watching carefully to prevent burning. Let rest for 5 minutes, then sprinkle remaining basil and serve hot.

Step 7: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings gently in the microwave with a splash of milk, stirring periodically to prevent drying out.

Tips & Variations

Substitute the whole wheat pasta with gluten-free pasta if needed for dietary preferences.

Try adding sautéed mushrooms or roasted red peppers for extra flavor and texture.

Use a mix of cheeses like sharp cheddar and mozzarella for a richer cheesy sauce.

For a creamier sauce, replace part of the milk with half-and-half or cream.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, regular pasta works well in this recipe. Whole wheat pasta adds extra fiber and nuttiness, but use your preferred type based on taste and dietary needs.

How can I make this recipe vegan?

To make a vegan version, substitute the butter with plant-based margarine, use a dairy-free milk alternative, replace the Greek yogurt with a plant-based yogurt, and use vegan cheeses or nutritional yeast for flavor.