How To make Baked Noodles with Spinach& Yogurt
4 oz Noodles
1 1/2 ts Salt
1 1/2 qt Water
boiling
8 oz Yogurt
1/2 c Cheese, cottage
10 oz Spinach :
frozen, thawed
2 tb Onions, chopped
1/2 c Cheese, cheddar, shredded
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 20-25 minutes. Uncover and bake until cheese is melted and brown.
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Lots of fresh mint and oregano add flavor to this wonderful dish of spinach tagliatelle dressed with thick no-fat Greek yogurt (thinned with olive oil, lemon juice and reserved hot pasta water). Instead of heavily salting the pasta water, add plenty of grated Parmesan cheese to the finished dish. Next time, I’ll try to heat the yogurt over a low flame. This time, I heated my portion in the microwave.
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