1 tbsp. butter
1 med. onion, finely chopped
1 clove garlic, finely chopped
10 oz. pkg. frozen chopped spinach, partially thawed
15 oz. container Ricotta cheese, part skim
3 tbsp. grated Parmesan cheese
Pinch of freshly grated nutmeg
Freshly ground pepper to taste
6 oz. wide noodles, not egg noodles

In a small saucepan, heat 1 teaspoon of the butter. Add the onion and garlic, cover and cook over low heat until the onion is tender, about 8 minutes. Add the spinach, increase heat to medium, cover and cook until the spinach has completely thawed. Uncover the spinach and stir it over slightly higher heat until all the excess liquid has evaporated. Let it cool slightly.

In a large mixing bowl, stir together the spinach mixture, Ricotta and Parmesan. Season with nutmeg and pepper.

Meanwhile, cook the noodles in a large pot of boiling water. Do not salt water. Do not add oil to water. Season with onion powder and stir in keep from sticking. Drain and immediately stir into the cheese and spinach mixture.

Butter a deep 1 to 1 1/2 quart baking dish with 1 teaspoon of butter and pack in the mixture. Dot the top with the remaining 1 teaspoon of butter and bake in preheated 375 degree oven for 45 minutes, or until the top is brown and crusty. Let the casserole stand for 5 minutes before serving.