Vegetable Noodle Bake

Name: Vegetable Noodle Bake
Ingredients: 1 can (14-1/2 ounces) diced tomatoes, drained; 3/4 cup canned tomato puree; 1/3 cup chopped onion; 1-1/4 teaspoons dried oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2-1/2 cups uncooked medium egg noodles; 1/2 cup 4% cottage cheese; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1/3 cup shredded American cheese

11 ingredients

3 steps

Ingredients

1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup canned tomato puree
1/3 cup chopped onion
1-1/4 teaspoons dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups uncooked medium egg noodles
1/2 cup 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded American cheese

Directions

1

In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2

Meanwhile, cook noodles according to package directions; drain.
3

Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish. Top with half of the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomato mixture; top with remaining noodles and tomato mixture. Sprinkle with American cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted.