Ingredients:
2 1/2 cups elbow macaroni
2 tablespoons butter or 2 tablespoons margarine
2 cups chopped onions
1 teaspoon minced garlic
1/2 lb mushrooms, sliced
2 cups shredded green cabbage
1 teaspoon salt
1/4 teaspoon caraway seeds
1 bunch fresh spinach or 1 (10 ounce) bags fresh spinach, coarsely chopped and tough stems removed
1 (16 ounce) containers cottage cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1/2 teaspoon fresh ground pepper
1 1/3 cups shredded cheddar cheese, divided
Directions:
Heat oven to 350 degrees.
Grease a 13×9-inch baking dish.
Cook macaroni according to package directions until barely tender.
Rinse under cold water; drain and transfer to large bowl.
Mel butter in large skillet over medium-high heat.
Add onions and cook stirring occasionally for 5 minutes.
Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
Combine vegetable mixture and spinach with cooked pasta in bowl.
Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
Bake 20-25 minutes, until heated through.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.