Cottage Cheese Noodle Bake - cooking recipe

Ingredients

1 (1 lb) box thin spaghetti
SPINACH
1 lb spinach, raw or 1 lb frozen spinach
1 tablespoon olive oil
1/2 lemon, juice and rind of
ONIONS
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups coarse diced onions
1 1/2 cups cooked rice
3 tablespoons seedless raisins
1/2 cup water
CHEESE
1 (24 ounce) container cottage cheese, of choice
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
TOPPING
3/4 cup breadcrumbs
2 tablespoons melted butter
1/2 teaspoon paprika

Preparation

Cook spaghetti al dente, rinse, drain and set aside.
Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
Combine bread crumbs, paprika, butter and set aside.
In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.
Sprinkle on the topping.Dab on more butter if desired.
Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
Allow to cool/set for a half hour before cutting.
Top servings with dollops of yogurt if desired.