1 (12 oz.) pkg. wide egg noodles
1 tbsp. vegetable oil
2 (10 oz.) pkgs. frozen broccoli spears
1 (16 oz.) carton cream-style cottage cheese
1/4 c. sour cream
2 (15 1/2 oz.) jars commercial spaghetti sauce
3 c. shredded Mozzarella cheese

Cook noodles according to package directions; drain, stir in oil and set aside. Cook broccoli according to package directions; drain and set aside. Combine cottage cheese and sour cream; mix well, layer 1/3 of noodles and 1/3 of Mozzarella in a lightly greased 13 x 9 x 2 inch baking dish, repeat layer once. Spoon cottage cheese mixture over Mozzarella, top with remaining noodles and remaining sauce. Bake uncovered at 350 degrees for 25 minutes; Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts. Yields 8 servings.