Spinach and Noodle Casserole Recipe

1 package (10 ounces) frozen leaf spinach, thawed and well drained
8 ounces wide noodles, cooked, drained
3 eggs
1 1/2 cups milk
1 cup coarsely shredded Cheddar or Monterey Jack cheese
2 cups part skim ricotta cheese or creamed cottage cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
dash nutmeg, fresh grated

Spread spinach over bottom of a buttered 11x7-inch baking pan.
Then cover spinach with the drained noodles.
Meanwhile, in a bowl, beat eggs and milk, then add shredded and ricotta cheeses and seasonings.
Blend the mixture well and pour over noodles.
Bake it in a preheated 375° oven for about 35 to 45 minutes or until set.
This recipe could serves up to 6.