Cottage Cheese & Noodles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 328.6
  • Total Fat: 13.5 g
  • Cholesterol: 40.9 mg
  • Sodium: 603.0 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 25.4 g

View full nutritional breakdown of Cottage Cheese & Noodles calories by ingredient
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Number of Servings: 6


    1 lg container cottage cheese
    1/2 pkg No Yolk Broad Noodles/Dumplings
    Swiss Cheese (optional)
    Colby/Jack Cheese (optional)
    Pepper Jack Cheese (optional)


Cook noodles according to directions and drain.

Using a microwave safe bowl I layer the noodles, cottage cheese, noodles and cottage cheese. You can use more or less depending on taste; also 1% will work but DH likes the 4%.

Microwave on High 4 minutes, let rest a couple of minutes and repeat the heating. This allows the cheese to melt into the noodles.

I use the optional cheeses to add flavor. I like to put some crumbled Pepper Jack on top of the first layer and Swiss or Colby-Jack on the top. More cheese depends on how much you like or can eat cheese. But putting a few slices on top and allowing it to melt in adds to the taste. Sort of like Lasagna without the sauce.

Not everyone will like this but I grew up with it and have modified it to my tastes, and without the butter.

** vegetables and tomatoes can be added if desired. makes a nice main dish or side dish. pasta can be used instead of noodles - I like the noodles because they bulk up the dish for less calories. 4-6 servings per preference.

**original recipe is only cottage cheese with bow noodles and use salt & pepper to taste but the noodles are first coated with butter - I don't coat them. No need in the microwave. This is a Russian recipe, Jewish.

Number of Servings: 6

Recipe submitted by SparkPeople user RAYLINSTEPHENS.

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Member Ratings For This Recipe

  • Very Good
    0 of 1 people found this review helpful
    it sounds delicious I am going to prepare for my family because I am trying to eat not much pasta but I will do, thanks - 5/18/09

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