Orecchiette Pasta with Sun Dried Tomatoes and Feta

I am flying solo for dinner tonight and I just feel like something comforting and cheesy but not super heavy. I prepared it ahead of time, put it in a small baking dish, popped it in the oven as I was putting my little guy to bed, and it was like magic, dinner was waiting for me right when my sweetie fell asleep! I am not going to claim this is a healthy meal, but I did make my bechamel with lowfat milk instead of cream so it didn't feel like it sat in my stomach all night. Major kudos to Trader Joes too for the delicious sun dried tomatoes that were only $1.99 a bag.

Ingredients:

2 oz orecchiette pasta, cooked in boiling water for 9 min
1/4 cup 2 % milk
1 1/2 tsp butter
1 1/2 tsp all purpose flour
1/4 tsp ground black pepper
1/8 tsp nutmeg
1/8 tsp sea salt
1 oz sun dried tomato
1/2 oz feta cheese, crumbled
1/2 oz parmesan
1/4 tsp dried oregano

Instructions:
While pasta is cooking, heat butter over a medium heat in a small sauce pan. Once melted add flour and whisk together for 30 seconds. Add milk and cook for another 5 minutes, or until sauce thickens, while using the whisk to stir frequently. Add black pepper, sea salt and nutmeg and remove from heat. Add cooked pasta to the sauce then stir in the parmesan, feta, and sun dried tomato. Pour into a small pre-oiled baking dish. Top with dried oregano. Cover with foil and bake for 20 min at 375 F.

Serves 1