Spinach Noodle Casserole (Lacto Ovo)

• 1 (8 ounce) box gluten free pasta (or half bag of egg noodles if not worrying about gluten)
• salt
• 1 large red onion, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 lbs fresh spinach, coarsely chopped or (10 ounce) bag frozen spinach, thawed and drained
• 1 cup cheddar cheese, shredded
• 1 cup cottage cheese
• 1 tablespoon black pepper
• 1/4 teaspoon salt
• TOPPING
• 1/2 cup gluten free breadcrumbs (the superfine Hol-Grain, Brown Rice Breadcrumbs work well here)
• 2 tablespoons butter, melted
• 1/4 cup cheddar cheese, shredded

1. Preheat oven to 350. Cook pasta in boiling salted water until barely tender.
2. Heat oil in large skillet and saute onion until limp, 3 to 5 minutes. Add spinach. If using fresh spinach, cook uncovered, stirring occasionally, for 5 to 10 minutes until cooked down. Season with salt.
3. Drain pasta and mix with salt, pepper, cottage cheese and grated cheese.
4. In a greased, shallow baking dish (I use a glass 13x9 pan), layer half the pasta mixture, half the spinach, the remaining pasta, and top with the remaining spinach.
5. Combine topping ingredients and sprinkle on top. Bake 20 minutes until top is golden.

pasta, salt, red onion, olive oil, salt, fresh spinach, cheddar cheese, cottage cheese, black pepper, salt, topping, gluten free breadcrumbs, butter, cheddar cheese

Taken from www.food.com/recipe/spinach-noodle-casserole-lacto-ovo-402753 (may not work)