The veggies should be chopped fairly finely and the noodles should be broken into somewhat short lengths, of 3" or so. This helps everything mix up evenly and meld into a well-balanced whole. You can use regular or whole wheat noodles, as long as they are on the fine side. I haven't tried it with fine rice vermicelli yet, but it's on my to-try list. I don't see why it wouldn't work. Also when I say discard the broccoli stems, I mean use them somewhere else.
4 to 8 servings
1 hour 15 minutes to 1 hour 30 minutes - 30 minutes prep time, 15 minutes rest time
1 large or 2 medium onions
2 stalks of celery
1 large carrot
3 to 4 cloves of garlic
2 heads (1 bunch) broccoli
1 tablespoon mild vegetable oil
1/2 teaspoon salt
1 teaspoon rubbed basil
1 teaspoon rubbed oregano OR savory
250 grams (1/2 pound) vermicelli, capellini or spaghettini
4 large eggs
2 cups cottage cheese
1 cup sour cream or yogurt
100 grams (4 ounces) old Cheddar cheese, grated
Heat the oil in a large skillet, and cook the onions, celery and carrot in it until softened and reduced in volume. Add the garlic and seasonings, and mix in well, cooking for another minute or two. Remove the vegetables to a mixing bowl.
Bake for 30 to 45 minutes, until firm. Let rest for 10 to 15 minutes before serving, or let it set completely and serve at room temperature.