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 mushroom, sliced
• 2 cups shredded green cabbage
• 1 teaspoon salt
• 1/4 teaspoon caraway seed
• 1 bunch fresh spinach or 1 (10 ounce) bag fresh spinach, coarsely chopped and tough stems removed
• 1 (16 ounce) container 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

Instructions

1. Heat oven to 350 degrees.

2. Grease a 13x9-inch baking dish.

3. Cook macaroni according to package directions until barely tender.

4. Rinse under cold water; drain and transfer to large bowl.

5. Mel butter in large skillet over medium-high heat.

6. Add onions and cook stirring occasionally for 5 minutes.

7. Stir in garlic, mushrooms, cabbage, salt and caraway seeds.

8. Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.

9. Combine vegetable mixture and spinach with cooked pasta in bowl.

10. Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.

11. Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.

12. Bake 20-25 minutes, until heated through.