1 pkg. (12 oz.) Skinner wide egg noodles, uncooked
2 c. (1 lb.) cottage or Ricotta cheese
2 c. (8 oz.) shredded Cheddar cheese
1 1/4 c. (10 oz. pkg.) frozen chopped spinach, thawed and well drained
3 eggs
3 1/2 c. (32 oz. jar) spaghetti sauce

Cook Skinner noodles according to package directions for 3 minutes; drain.

Meanwhile, in large bowl, combine cheeses, spinach and eggs. Combine cooked noodles with 2 1/2 cups sauce; place half in 3 quart casserole. Top noodles mixture with cheese mixture then remaining noodles and sauce. Sprinkle with Parmesan cheese, if desired. Cover and bake t 350 degrees 30-35 minutes or until hot and bubbly. Makes about 6 servings.