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Julie's Noodle casserole
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| 1 bag(12oz) | whole-wheat wide noodles, (such as ronzoni healthy harvest) |
| 1lb | lean ground beef |
| 1 container(15oz) | refrigerated marinate sauce |
| 1 container(16oz) | 2% cottage cheese |
| 1 package(10oz) | frozen chopped spinach, thawed and squeezed dry |
| 2 cups | shredded cheddar |
| 1 large | egg |
| 3 | scallions, chopped |
| 1/4tsp | salt |
| 1/4tsp | black pepper |
1. Heat oven to 350 degrees. Coat a deep 2-quart casserole dish with nonstick cooking spray.
2. Bring a large pot of salted water to boiling. Add noodles and cook 5min. Drain.
3. Crumble beef into empty pasta pot. Cook over medium-high heat for 5min., until no linger pink. Drain off excess fat. Remove from heat and stir in marinara sauce.
4. In large bowl, combine noodles, cottage cheese, spinach, 3/4 cup of the cheddar cheese, egg, scallions, salt and pepper.
5. Transfer noodle mixture to prepared dish. Top with beef and sprinkle with the remaining cheese. Bake at 350 degrees for 30min.
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