2 cups medium egg noodles
1 1/2 pounds ground beef
2 cloves garlic, chopped
1 t dried oregano
1/2 t salt
1/4 t pepper
2 (8 ounce) cans tomato sauce
1/2 cup water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container cottage cheese
1/4 cup chopped onion
2 tablespoons grated Parmesan cheese
8 ounces shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add
pasta, and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, brown the ground beef until
evenly brown; drain excess fat. Season with oregano, salt
and pepper. Stir in tomato sauce and water. Remove from heat,
and stir in cooked noodles.
In a medium bowl, combine spinach, cottage cheese, onion,
and Parmesan cheese. Spread half of noodle mixture in a large
casserole dish. Layer with all of spinach mixture, then cover
with remaining noodle mixture.
Bake in preheated oven for 15 minutes. Cover with mozzarella,
and continue cooking 10 minutes, or until cheese is melted.
Serves 6.
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