• 3 tablespoons Italian style breadcrumbs
• 1 teaspoon olive oil
• 1/4 teaspoon paprika
• 1 16-ounce fresh cooked or 10-ounce package
• cooked frozen spinach
• 1 3/4 cups milk
• 3 tablespoons all-purpose flour
• 6 oz grated Cheddar cheese
• 1 cup cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt, or to taste
• ground pepper to taste
• 8 ounces casserole elbow macaroni or spirals

Directions

Put a large pot of lightly salted water on stove. Cook pasta for 4 minutes, or until not quite tender. Drain. Preheat oven to 450°F. With cooking spray, grease a 2 quart casserole dish. Mix breadcrumbs, oil and paprika in a small bowl. Let set. Drain spinach and press out excess moisture. Set aside.

Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

Add pasta to cheese sauce; mix. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. Bake casserole until golden, 25 to 30 minutes.

You can also transfer these to a preheated grill on medium heat to finish cooking.