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l'/« tsp. oregano leaves
!4 tsp. garlic powder
1/8 tsp. pepper
2'/z c. noodles, uncooked, med.-width
2 qts. boiling water
Vi c. lowfat cottage cheese
10-oz. pkg. frozen leaf spinach, cooked, unsalted, well-drained
1/3 c. process American cheese, shredded
Break up large pieces of tomatoes; place in saucepan with puree, onion and seasonings. Bring to a boil. Reduce heat and boil gently, uncovered, until thickened, about 15 minutes. Stir occasionally to prevent sticking.
Cook noodles in boiling water until almost tender, about 5 minutes; drain well. Spread 1/3 of sauce in 8- by 8-inch pan. Spread half the noodjes over sauce. Spread cottage cheese over noodles. Add spinach in even layer, separating pieces with a fork. Add one-third more sauce and remaining noodles. Top with remaining sauce. Sprinkle with cheese. j Bake at 350°F until sauce is bubbly, about 35 minutes. Let stand 5 minutes before serving.
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