Nana Recipe Wednesday–Noodles with Spinach and Cheese

by Sarah on January 23, 2013



Something tells me this is one of those dishes that Nana whipped together on a Friday night before she and Boppa got the heck out of dodge and went into the city for a night on the town.

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What makes me think that?  For one, there’s no meat, so maybe it was an alternative to the good old tuna fish hot dish.  Also, it takes all of two to prepare.  Plus, kids like noodles and moms want them to eat their spinach.


From what I’ve heard, Nana and Boppa would go to the Hungry I or out to dinner.  They also used to have season tickets to the Curran Theater.   I guess Nana and Boppa liked my company, because I got to go to the theater with them all the time.  I remember seeing Annie in 1978, Oklahoma in 1979, and They’re Playing Our Song in 1980.


I guess what I’m getting at is that I never ate this dish before last week.


I did change it up a little, because the original recipe was literally just noodles, spinach and cheese.  Well, and maybe a couple of other things.  I added onion, of course, because it’s virtually impossible for me to cook anything without some onion in it.  Onions are good, people.  I added mushrooms too, because they were there.  You can use them or not, whatever floats your boat.


Chalk another one up to Nana for an easy weeknight meal, or something to give the kids when you’re going to ditch them for a night on the town.


Original recipe above.

Nana's Noodles with Spinach and Cheese


  • 1 lb bag medium or wide egg noodles
  • 1 lb bag of chopped frozen spinach
  • 1 cup or more sliced mushrooms
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 2 chicken or vegetable bouillon cubes (optional--if you go without, you may need extra salt, pepper or Parmesan for saltiness)
  • 1 lb tub cottage cheese (full fat, please)
  • 1/4 cup Parmesan cheese
  • 3 Tbsp butter
  • salt and pepper to taste


  • In a medium-largish pot of boiling salted water, cook noodles according to package directions. Add the spinach for the last minute to blanch it. Drain pasta and spinach in a colander.
  • Return the pot to the stove, add butter and a splash of olive oil and saute the onion until soft. Add mushrooms and garlic and sauté over medium low heat until both the onion and mushrooms are cooked through. Season with a little salt.
  • Return the noodles and spinach to the pot. Crumble bouillon cubes over. Add all other ingredients, seasoning with salt and pepper to taste. I added some red chili flakes. Cook for a few minutes over low heat.
  • Serve hot with additional Parmesan if desired.

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