Vegetable Noodle Bake Recipe

Vegetable Noodle Bake Recipe

  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3/4 cup canned pureed tomatoes
  • 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 small curd cottage cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded American cheese
  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. Meanwhile, cook noodles according to package directions; drain.
  2. 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 degrees F for 20-25 minutes or until cheese is melted.
Recipe of the Day|