Ingredients:

2 1/2 C. elbow macaroni	2 TBSP butter or 2 TBSP margarine
2 C. chopped onions	1/2 TSP fresh ground pepper
1/2 lb mushroom, sliced	2 C. shredded green cabbage
1 TSP salt	1 1/3 C. shredded cheddar cheese, divided
1 TSP minced garlic	1 (16 ounce) container cottage cheese
1/4 TSP caraway seed	2 TBSP chopped fresh dill or 2 TSP dried dill
	1 bunch fresh spinach or 1 (10 ounce) bag fresh spinach, coarsely chopped and tough stems removed

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Heat oven to 350 degrees.
Grease a 13x9-inch baking dish.
Cook macaroni according to package directions until barely tender.
Rinse under cold water; drain and transfer to large bowl.
Melt butter in large skillet over medium-high heat.
Add onions and cook stirring occasionally for 5 minutes.
Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
Combine vegetable mixture and spinach with cooked pasta in bowl.
Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
Bake 20-25 minutes, until heated through.

Serves 6

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Source: http://www.food.com/recipe