Cheese and Spinach Noodle Bake Recipe
Ingredients
| Whole wheat noodles | 10 Ounce | |
| Cottage cheese | 1 Pound (Filling:) | |
| Parsely - leaves from 1/2 bunch, fresh | ||
| Chives - 1 small bunch, cut into 1 1/2-inch lengths | ||
| Mint - Leaves from 6-8 sprigs, fresh | ||
| Black pepper | 1/4 Teaspoon (Filling:) | |
| Salt | 1/4 Teaspoon (Filling:) | |
| Spinach - 1 package (10 oz) frozen , defrosted, uncooked (or 3/4 to 1 lb fresh spinach leaves, well-rinsed) | ||
| Garlic - 1 to 2 large cloves, pressed | ||
| Onion | 1 Medium (Spinach Sauce:) | |
| Butter/Margarine | 3 Tablespoon (Spinach Sauce:) | |
| Whole wheat flour | 3 Tablespoon (Spinach Sauce:) | |
| Vegetable bouillon cubes | 2 (Spinach Sauce:) | |
| Water | 1 1/2 Cup (16 tbs) (Spinach Sauce:) | |
| Salt | 1/4 Teaspoon (Spinach Sauce:) | |
| Nutmeg | 1/2 Teaspoon (Spinach Sauce:) | |
| Paprika - as required | ||
Directions
GETTING READY
1) Preheat the oven to 350°.
MAKING
2) In a large pot of salted boiling with 2 tablespoons oil,
boil the noodles for 4-7 minutes for fresh noodles or 8-14 minutes for dry noodles until cooked, drain.
3) In a buttered 9 x 13-inch baking dish, spread the noodles evenly over the bottom.
4) In a food processor bowl with a metal blade, process the cottage cheese until just smooth.
5) Add the parsley, chives, mint, pepper and salt, process until the herbs are chopped medium-fine.
6) Spread the cheese evenly over the noodles, reserving some for garnish.
7) In a pot, place the fresh or frozen spinach and cook for 1 to 2 minutes. Add garlic and cook for 3-5 minutes, until moisture has evaporated, remove and keep aside.
8) In a processor bowl with a metal blade, process the onion until chopped medium-fine, keep aside.
9) Add spinach and process until finely minced.
10) Dissolve bouillon cubes in boiling water, keep aside.
FINALIZING
11) In a 2-quart saucepan, saute the onions in the butter over a medium-high heat for 3-5 minutes until soft.
12) Sprinkle in flour, stir continuously and cook for 3 minutes.
13) Gradually stir in the vegetable broth and cook for 3-5 minutes over a medium heat, stirring constantly, until thick and smooth.
14) Stir in the spinach and nutmeg, add salt as desired
15) Spoon the spinach sauce evenly over the cheese layer,
add the reserved cheese mixture and sprinkle with paprika.
16) Cover with foil and bake in a preheated oven for 20-25 minutes.
SERVING
17) Slice into squares or spoon out with a large serving spoon and serve immediately.
1) Preheat the oven to 350°.
MAKING
2) In a large pot of salted boiling with 2 tablespoons oil,
boil the noodles for 4-7 minutes for fresh noodles or 8-14 minutes for dry noodles until cooked, drain.
3) In a buttered 9 x 13-inch baking dish, spread the noodles evenly over the bottom.
4) In a food processor bowl with a metal blade, process the cottage cheese until just smooth.
5) Add the parsley, chives, mint, pepper and salt, process until the herbs are chopped medium-fine.
6) Spread the cheese evenly over the noodles, reserving some for garnish.
7) In a pot, place the fresh or frozen spinach and cook for 1 to 2 minutes. Add garlic and cook for 3-5 minutes, until moisture has evaporated, remove and keep aside.
8) In a processor bowl with a metal blade, process the onion until chopped medium-fine, keep aside.
9) Add spinach and process until finely minced.
10) Dissolve bouillon cubes in boiling water, keep aside.
FINALIZING
11) In a 2-quart saucepan, saute the onions in the butter over a medium-high heat for 3-5 minutes until soft.
12) Sprinkle in flour, stir continuously and cook for 3 minutes.
13) Gradually stir in the vegetable broth and cook for 3-5 minutes over a medium heat, stirring constantly, until thick and smooth.
14) Stir in the spinach and nutmeg, add salt as desired
15) Spoon the spinach sauce evenly over the cheese layer,
add the reserved cheese mixture and sprinkle with paprika.
16) Cover with foil and bake in a preheated oven for 20-25 minutes.
SERVING
17) Slice into squares or spoon out with a large serving spoon and serve immediately.
Chef
