Baked Noodles with Spinach & Yogurt
Submitted by uclastu
Tangy yogurt and cottage cheese noodle bake loaded with spinach and topped with bubbly melted cheddar. A simple vegetarian casserole ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minWeeknight dinners don’t need to be complicated to be good.
This noodle bake layers tender pasta with a tangy yogurt-cottage cheese mixture, frozen spinach, and onion, all tucked under a golden cap of melted cheddar.
It comes together in about 40 minutes and feeds four to six people from a handful of pantry-friendly ingredients.
The yogurt adds a brightness that keeps each bite from feeling heavy, even with all that melted cheese on top.
Pro Tips
- Wring out the thawed spinach in a clean kitchen towel until bone dry. This is the single biggest factor in a good result.
- Let the casserole rest for five minutes after baking so it sets up and slices cleanly.
- Try swapping the cheddar for Gruyere or Monterey Jack for a different flavor profile.
Ingredients
Directions
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender.
Drain noodles in colander.
Preheat oven to 400. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture.
Pour into a 1-quart baking dish ; top with Cheddar cheese.
Cover and bake 20 to 25 minutes.
Uncover and bake until cheese is melted and brown.
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