Vegetable Noodle Bake

Ingredients:
* 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

Directions:
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.
Meanwhile, cook noodles according to package directions; drain.
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 350° for 20-25 minutes or until cheese is melted. Yield: 4 servings.

I ran into this recipe while searching for something that uses egg noodles. It is an old favorite of mine. Easy to make and soo good!! It doesn't make too much though so it is the perfect meal for 2 people. It is from Taste of Home.