Brigitte Sealing's Noodles Florentine

A classic potluck-era casserole that punches well above its ingredient list. Cottage cheese does double duty here: it melts into a soft, ricotta-like bind around the egg noodles while keeping the whole dish lighter than a cream-sauce bake. Spinach folds in raw (or thawed and well-squeezed if using frozen) so it wilts into the mix during baking, staining everything a deep, savory green.

The Tabasco isn’t there to make the dish spicy, it’s a quarter teaspoon, just enough to cut through the richness. Parmesan and thyme bring the savory depth, basil keeps it bright. The buttered bread crumb topping crisps up during the covered bake, then goes golden if you uncover for the last ten minutes.

Kitchen Tips

• Undercook the noodles by a minute, they’ll keep absorbing liquid in the oven.
• Squeeze thawed frozen spinach until it’s completely dry, soggy spinach waters down the whole bake.
• Uncover for the final ten minutes if you want the crumb topping truly golden and crunchy.
• Assemble up to a day ahead, cover and refrigerate, then add 10 minutes to the bake time from cold.

Variations

• Swap cottage cheese for ricotta for a smoother, richer texture.
• Add ½ cup shredded mozzarella between the noodle layer and the crumbs for extra pull.
• Stir in cooked crumbled Italian sausage to turn the side into a main.