2 c. sm. curd cottage cheese
2 (3 oz.) pkgs. cream cheese, softened
1/2 c. finely chopped onion
2 tbsp. butter
2 (3 oz.) cans chopped mushrooms, drained
1/3 c. dry wine
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
Dash pepper
1 (6 oz.) can evaporated milk
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
10 oz. to 1 lb. cooked spaghetti

Beat cheeses until smooth. In a saucepan, cook onion in butter until tender but not brown. Add mushrooms, wine, thyme, salt and pepper. Stir in cheese mixture, evaporated milk and drained spinach. Heat through and serve on spaghetti. Garnish with Parmesan cheese.