Spinach Noodle Casserole (lacto Ovo)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (8 ounce) box gluten free pasta (or half bag of egg noodles if not worrying about gluten)
• salt
• 1 large red onion, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 1/2 lbs fresh spinach, coarsely chopped or 1 (10 ounce) bag frozen spinach, thawed and drained
• 1 cup cheddar cheese, shredded
• 1 cup cottage cheese
• 1 tablespoon black pepper
• 1/4 teaspoon salt
• 1/2 cup gluten free breadcrumbs (the superfine hol-grain, brown rice breadcrumbs work well here)
• 2 tablespoons butter, melted
• 1/4 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 350. cook pasta in boiling salted water until barely tender.
• 2 heat oil in large skillet and saute onion until limp, 3 to 5 minutes. add spinach. if using fresh spinach, cook uncovered, stirring occasionally, for 5 to 10 minutes until cooked down. season with salt.
• 3 drain pasta and mix with salt, pepper, cottage cheese and grated cheese.
• 4 in a greased, shallow baking dish (i use a glass 13x9 pan), layer half the pasta mixture, half the spinach, the remaining pasta, and top with the remaining spinach.
• 5 combine topping ingredients and sprinkle on top. bake 20 minutes until top is golden.