1 pkg. noodles
1 lg. jar Ragu spaghetti sauce with mushrooms
1 can black olives, drained (sm. can chopped)
4 stalks celery, chopped diagonally
1 green pepper
1 lg. onion
1 can mushrooms
1 1/2 c. lowfat cottage cheese
1 c. grated mozzarella cheese

Cook noodles. Saute celery, green pepper, onion and mushrooms in small amount of water until onions are clear. Mix vegetables and drained olives with spaghetti sauce.

Put 1/2 drained cooked noodles in 13 x 9 inch casserole dish. Add 1/2 vegetables, olives sauce mixture. Add the cottage cheese by spoonfuls to the casserole add remainder noodles. Top with sauce, olives and vegetables. Sprinkle the cheese on top of casserole. Bake at 350 degrees for 30 minutes until bubbly. Serves 10-12.