Spinach and Noodle Kugel
|Wide no yolk egg noodles||8 Ounce|
|Dry curd/Non fat cottage cheese||2 Cup (32 tbs)|
|Grated non fat mozzarella cheese/Grated non fat mozzarella cheese||1 1⁄2 Cup (24 tbs)|
|Frozen chopped spinach||20 Ounce, thawed and squeezed dry (2 Packages, 10 Ounce Each)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Fat free egg substitute||1 Cup (16 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Grated nonfat parmesan cheese/Reduced fat parmesan cheese||1⁄4 Cup (4 tbs)|
1. Cook the noodles al dente according to package directions. Drain and return to the pot.
2. Add the remaining ingredients, except for the Parmesan, to the noodles, and toss gently to mix. Coat an 8-x-l2-inch baking dish with nonstick cooking spray. Transfer the noodle mixture to the dish, and top with the Parmesan.
3. Bake at 350°F for 50 to 60 minutes, or until the filling is set and the top is golden brown. A sharp knife inserted in the center of the kugel should come out clean.