Vegetable Noodle Bake

• 1 can (14-1/2 ounces) diced tomatoes, drained
• 3/4 cup canned tomato puree
• 1/3 cup chopped onion
• 1-1/4 teaspoons dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2-1/2 cups uncooked medium egg noodles
• 1/2 cup 4% cottage cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup shredded American cheese

1. In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, cook noodles according to package directions; drain.
3. Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish. Top with half of the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomato mixture; top with remaining noodles and tomato mixture. Sprinkle with American cheese. Cover and bake at 350u0b0 for 20-25 minutes or until cheese is melted.

tomatoes, tomato puree, onion, oregano, garlic, salt, pepper, egg noodles, cottage cheese, spinach, american cheese

Taken from www.tasteofhome.com/recipes/vegetable-noodle-bake/ (may not work)