Makes 4 to 6 servings

Ingredients:

• 4 cups of dried short noodles, such as penne, or rigatoni

• 1 (680ml) can tomato sauce

• 1 cup cottage cheese

• 1 pack frozen spinach, defrosted

• ½ cup seasoned Italian breadcrumbs

• 1 tbsp olive oil*

• ½ tsp salt*

• ¼ tsp pepper*

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tsp dried oregano

Equipment:

• 8x8 baking tray

• Dish towel

• Can opener

• Measuring cups

• Measuring spoons

• Ladle

• Large pot

• Mixing spoon

• Strainer

• Large bowl

• 2 Small bowls

*Not included in your summerlunch+ bag

Directions:

1. Preheat oven to 350 °F.

2. With grown up supervision, going to fill a large pot 2/3rds of the way with water and bring it to a boil. Once boiling add the pasta and a generous pinch of salt. Cook according to package directions until al dente. Then strain the noodles and rinse with water so they don’t stick together.

3. Take the spinach and wrap it in the dish towel, then with all your might squeeze the spinach over a bowl. Watch as all the liquid comes out. Once very little water is coming out, your spinach is ready and can be set aside.

4. In a separate bowl, season the cottage cheese. Combine cottage cheese, salt, pepper, garlic powder, onion powder and oregano.

5. In a small bowl combine your seasoned breadcrumbs and tbsp of oil.

6. To assemble, pour a thin layer of tomato sauce in your baking dish. Put a layer of noodles, and cover them with about ½ the cottage cheese mixture. Spread about half the spinach on top. Repeat with another round of sauce, pasta, cheese, spinach. And top with a final layer of tomato sauce and sprinkling of breadcrumbs. 

7. Bake for 30 mins, let it sit for about 10 minutes before cutting it.