Baked Noodles with Spinach & Yogurt
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
noodles
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | quarts |
water
boiling |
*
|
| 8 | ounces |
yogurt
|
|
| ½ | cup |
cheese
cottage |
*
|
| 10 | ounces |
spinach
frozen, thawed |
|
| 2 | tablespoons |
onions
chopped |
|
| ½ | cup |
cheese
cheddar, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
noodles
|
|
| 7.5 | ml |
salt
|
|
| 1.5 | quarts |
water
boiling |
*
|
| 231.2 | ml/g |
yogurt
|
|
| 118 | ml |
cheese
cottage |
*
|
| 289 | ml/g |
spinach
frozen, thawed |
|
| 3E+1 | ml |
onions
chopped |
|
| 118 | ml |
cheese
cheddar, shredded |
|
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.
